The Naked Chef
By Jamie Oliver
Pappardelle with mixed wild mushrooms
Not Too Tricky
serves 4
About the recipe
These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They’re not always stored and displayed as I think they should be – I don’t like sweaty mushrooms in plastic containers – but I’m sure things will get better. Even as a chef I’m surprised to see pieds de moutons, girolles and trompettes des morts popping up throughout the year as well as the more predictable blewits, shiitake, chestnut, field and oyster mushrooms – there is a lot of choice. If you are a vegetarian, mushrooms can be a very interesting, fulfilling, gutsy and even meaty part of your diet.
The Naked Chef, p56
Recipe From
Ingredients
250–300g mixed mushrooms (I would probably buy around 400g, as you have to trim a bit off)
3 tablespoons olive oil
1 clove of garlic, peeled and finely chopped
1–2 small dried red chillies, pounded or very finely chopped
½ a lemon
500g fresh pappardelle
1 small handful of freshly grated Parmesan cheese
1 handful of flat-leaf parsley, leaves picked and roughly chopped
50g unsalted butter
Method
Find the recipe!
For the full recipe, head to page 56 of The Naked Chef.
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