Instructions: Brush off any dirt from the mushrooms with a pastry brush or a teatowel.

Slice the mushrooms thinly but tear girolles chanterelles and blewits 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 chilli with a pinch of salt (it is very important to season mushrooms slightly as it really brings out the flavour).

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.

Add to the mushrooms with the parmesan parsley and butter.

Toss gently coating the pasta with the mushrooms and their flavour.

Serve scraping out all of the last bits of mushroom from the pan and sprinkle with a tittle extra parsley and parmesan.

These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They are not always stored and displayed as I think they should be I dont like sweaty mushrooms in plastic containers but Im sure things will get better. Even as a chef I am surprised to see pieds de moutons girolles and trompettes des moms popping up throughout the year as well as the more predictable blewits shitake chestnut field and oyster mushrooms there is a lot of choice. If you are a vegetarian mushrooms can be a very interesting fulfilling gutsy and even meaty part of your diet.

Serves 4

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