Wild Mushroom Pasta

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    612

This buttery, citrusy pasta dish is elegant enough to serve at a dinner party, but quick enough to enjoy as a midweek meal.

recipe updated Oct 8, 2019

Ingredients

  • Garlic clove icon
    Garlic clove
    1
  • Fresh chili icon
    Fresh chili
    1 (20g)
  • Lemon icon
    Lemon
    about ½ units (29g)
  • Fresh parsley icon
    Fresh parsley
    3 tbsp (12g)
  • Unsalted butter icon
    Unsalted butter
    50g (about 3½ tbsp)
  • Olive oil icon
    Olive oil
    6 tbsp (89ml)
  • Oyster mushroom icon
    Oyster mushroom
    375g (about 12½)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Water icon
    Water
    as needed
  • Salt icon
    Salt
    as needed
  • Tagliatelle icon
    Tagliatelle
    400g (about 3¾ cups)
  • Parmesan cheese icon
    Parmesan cheese
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Frying pan
  • kCook icon Large saucepan

Step preview

  1. Heat olive oil to a clean frying pan
  2. Add garlic clove and fresh chili to the frying pan
  3. Cook in frying pan until fragrant - approx 5 min, low heat
  4. Add oyster mushroom to the frying pan
  5. Sauté in frying pan until light golden - 4 min, high heat
  6. Stir until combined and turn off heat
  7. Add lemon, fresh parsley and unsalted butter to the frying pan
  8. Season with salt & pepper
  9. Stir until combined then set aside
  10. Add water and salt to a clean large saucepan
  11. Boil
  12. Add tagliatelle to the pasta
  13. Cook until al dente
  14. Drain and reserve liquid
  15. Transfer pasta to frying pan
  16. Heat in frying pan and continue mixing - medium heat
  17. Stir until coated
  18. Garnish with parmesan cheese
  19. Serve
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