Name: Porcini with Pappardelle
Yield: Serves 4
Ingredients: handful of flat-leaf parsley, finely chopped; sea salt and freshly ground black pepper; 500 g/1 lb 2 oz pappardelle (fresh is best, but dried will do); 2 clove garlic, finely chopped; 2 tablespoons olive oil, plus extra to serve; 40 g/1½ oz butter; 500 g/1 lb 2 oz fresh porcini, sliced vertically (you can use chanterelles or field mushrooms)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

The porcini, cep, or penny bun is not exactly the best-looking of wild mushrooms. With its stout stalk and shiny pate, it’s the Mr Pickwick of the forest floor. It’s another particularly generous Antonio Carluccio feast.

Ingredients

2 tablespoons olive oil, plus extra to serve
40 g/1½ oz butter

Method

Heat the oil and half the butter in a large frying pan until medium hot. Add the mushrooms, salt and pepper, and increase the heat once the liquid starts to bubble.

Meanwhile, cook the pasta in a large saucepan of salted boiling water. If using fresh, it’ll take no more than a couple of minutes. If dried, cook according to the packet instructions. Drain.

Add the garlic to the fr