Pappardelle With Mixed Wild Mushrooms

• 9 -11 ounces wild mushrooms
• 3 tablespoons olive oil
• 1 garlic clove, finely chopped
• 1 -2 small dried red chili, very finely chopped
• salt & freshly ground black pepper
• 1/2 lemon, juice of
• 1 lb pappardelle pasta
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 2 ounces unsalted butter

1. Brush off any dirt from the mushrooms and slice thinly (any girolles, chanterelles and blewits - tear in half).
2. Put the olive oil in a very hot frying pan and add the mushrooms.
3. Let them fry fast, tossing once or twice.
4. Add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor)and continue to fry quickly another 4 to 5 minutes, tossing regularly.
5. Then turn the heat off and squeeze in the lemon juice.
6. Toss and season to taste.
7. Meanwhile cook the pasta in boiling salted water until al dente.
8. Add to the mushrooms, with the Parmesan, parsley and butter.
9. Toss gently, coating the pasta with the mushrooms and their flavor.
10. Serve, scraping out all of the last bits of mushroom love from the pan, and sprinkle with a little extra parsley and Parmesan.

mushrooms, olive oil, garlic, red chili, salt, lemon, pasta, parmesan cheese, parsley, butter

Taken from www.food.com/recipe/pappardelle-with-mixed-wild-mushrooms-162098 (may not work)