- 455g pappardelle pasta
- Juice of half a lemon
- 60g parmesan cheese, grated
- 2 garlic cloves
- 25g dried Porcini mushrooms
- 1 small glass white wine
- 300g fresh chestnut mushrooms, sliced
- 75g butter
- Handful parsley, chopped
September in Ardennes has a lot of Porcini fresh so I used that and had no need for regular mushrooms or dried mushrooms.
1.Place the Porcini Mushrooms in a small bowl, cover with boiling water and leave to rehydrate for 15 minutes.
2.Melt the butter in a frying pan, and fry the chestnut mushrooms on a moderate heat for 3 minutes.
3.Lift the rehydrated Porcini Mushrooms from the bowl and fry with the chestnut mushrooms for 2 minutes.
4.Peel, and finely slice the garlic and add to the pan with a few grinds of salt and pepper.
5.Stir the mushroom from time to time allowing them to go nicely golden.
6.Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. (see fresh pasta recipe)
7.Place the wine and half of the mushroomy water into the frying pan, and allow to simmer on a gentle heat.
8.When the pasta is ready, drain and add to the mushrooms.
9.Throw in the parsley, parmesan and fresh lemon juice, and toss so that all the pasta is nicely covered. Serve.