Wild Mushroom Tagliatelle


  • 400 grams wild mushrooms
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1/2 lemon, juiced
  • 455 grams tagliatelle
  • A small handful grated Parmesan/Pecorino
  • 1 handful fresh parsley, roughly chopped
  • 55 grams butter
  • 1 clove garlic, minced
  • 1 small handful thinly diced chives
  • 1 or two dried red chilies, very finely chopped


Wash mushrooms and slice larger ones in half.  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). 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.

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


food stylist- Schalk Joubert www.thissideupmedia.co.za

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