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Pappardelle with Mixed Wild Mushrooms

Serves 6-8

• 14 ounces dried Mixed Mushrooms
• 3 tablespoons Il Molino Olive Oil
• 1 clove of garlic, finely chopped
• 1 - 2 small dried De Arbol Chiles, ground
• Trapani Sea Salt and freshly ground Black Tellicherry Pepper
• juice of 1/2 lemon
• 1 pound Spinosi Pappardelle
• a small handful of grated Parmigiano-Reggiano Cheese
• 1 handfully of fresh flat-leaf parsley, roughly chopped
• 2 ounces unsalted butter

Slice the reconstituted mushrooms thinly. Put the Il Molino 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 De Arbol Chiles with a pinch of Trapani Sea Salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste with Trapani Sea Salt and Tellicherry Pepper.
Meanwhile cook the Spinosi Pappardelle in boiling salted water until al dente. Add to the mushrooms, with the grated Parmesan Cheese, 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.

Recipe adapted from Jamie Oliver and photo courtesy of

Products suggested for this recipe:

Mixed Mushroom
These mushroom mixes are perfect for stir-fries, soups, sauces and side dishes
From $6.55

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Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $6.85

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Dried De Arbol Chiles
Use this hot chile in your favorite chili recipe.
From $11.85

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Il Molino DOP italian extra virgin olive oil 500 ml
Award winning Tuscia extra virgin organic & DOP oil. Great on bruschetta or fresh tomato salad.
From $6.25

Add Il Molino DOP italian extra virgin olive oil 500 ml to Cart