Some time ago when I had posted the Jamie Oliver Cheat’s Fresh Pasta recipe a friend of mine had asked about the pasta with mushrooms that I had made when she was visiting. While I was meandering through the grocery store (which is what happens when I leave my list at home) I saw a box of mixed mushrooms and figured why
not.

And I am so glad that I did. I had forgotten just how incredible this simple dish can be. I usually make this with the meatier Portobello mushrooms, but for spring time I like it best with a mix of shiitakes, chanterelles and baby portobellos. Flavorful,  but not too over the top, satisfying yet I could still move from point A to point B after. This recipe is a modified version of a Jamie Oliver recipe that I tried several years ago and have made countless times since. The original recipe is at the food network site here – yes, I am a gigantic wimp and scaled down the red chilli. Those dried red chillies are really spicy okay! Do I get points for increasing the garlic? Well, given what it does for this dish, I certainly think I should 🙂

Perfect Pasta with Mushrooms
Adapted from Jamie Oliver’s Pappardelle with Mixed Wild Mushrooms
Serves 2

8 ounces mushrooms – mixed or your favorite kind
1 ½ tablespoon olive oil
2 cloves garlic, minced
½ teaspoon red chilli flakes
Salt
Freshly ground black pepper
Lemon
½ pound pasta of choice
½ cup grated Parmesan cheese
1 tablespoon butter
Chopped Parsley for Garnish (optional)

Put a big pot of water on to boil and generously season the water with salt. Until the water actually boils you can feel free to twiddle your thumbs, the mushrooms take next to no time to cook. Once you have a nice rolling boil, drop in your pasta, set the timer for desired doneness (my spaghetti was done in 7 minutes) and get cracking on the mushrooms.

Grab a paper towel or clean kitchen towel and wipe off all them dirty bits from the mushrooms. Set a large frying pan or saucepan on medium high heat and get to work on slicing the mushrooms.

Turn the heat all the way up, add your olive oil to the pan followed by the mushrooms. Fry fast and at high heat for about a minute or two, then add in your crushed garlic, chilli flakes, pepper, and salt. Cook for another 2-3 minutes and as soon as you can see the mushrooms change color and look cooked remove the pan from the heat and squeeze in a little lemon juice. I said a little, don’t go crazy here, you want a hint of lemon to brighten the dish that’s all. Check seasoning.

Beep beep! Pasta is done now.  Reserve about ¾ cup of the cooking liquid and drain the pasta. Add the cooking liquid, pasta, half the parmesan cheese, and the butter back in your saucepan and put it back on medium heat as you toss the pasta gently to get the ingredients to combine.

Have a little taste as Jamie Oliver would say, if you need to add more salt/pepper then go for it and then cook on. This whole bit should take one to two minutes at most. Divide the pasta between your serving plates and top with parmesan cheese and your herb of choice.

Taste. Your welcome.