Spaghetti with Wild Mushrooms

A simple Jamie Oliver pasta: sauté wild mixed mushrooms with garlic, chili, lemon, parsley, Parmesan, and butter, then toss with spaghetti for a rich, bright, earthy dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly, but tear any larger mushrooms, like girolles, chanterelles, and blewits, in half.

Step 2

Put the olive oil in a very hot frying pan, and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chile with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavor).

Step 3

Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season, to taste.

Step 4

Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the Parmesan, parsley, and butter.

Step 5

Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan and sprinkle with a little extra parsley and Parmesan.