Pappardelle With Mixed Wild Mushrooms Recipes

Steps:

• Brush off any dirt from the mushrooms and slice thinly (any girolles, chanterelles and blewits - tear in half).
• Put the olive oil in a very hot frying pan and add the mushrooms.
• Let them fry fast, tossing once or twice.
• 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.
• Then turn the heat off and squeeze in the lemon juice.
• Toss and season to taste.
• Meanwhile cook the pasta in boiling salted water until al dente.
• Add to the mushrooms, with the Parmesan, parsley and butter.
• Toss gently, coating the pasta with the mushrooms and their flavor.
• Serve, scraping out all of the last bits of mushroom love from the pan, and sprinkle with a little extra parsley and Parmesan.

Steps:

• In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.
• Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Return to pot.
• Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.