• 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 www.foodnetwork.com