Bucatini Con I Funghi Recipe
Ingredients
| 500 g/1 lb bucatini or spaghetti | ||
| 15 ml/1 tbsp olive oil | ||
| Garlic | 2 Clove (5gm) | |
| 300 g/10 oz fresh mushrooms | ||
| Black pepper salt | 1 To taste | |
| 15 ml/1 tbsp lemon juice | ||
| Parsley | ||
Directions
Heat the oil and add the finely chopped garlic.
Now add the mushrooms which have been wiped with a damp cloth and then finely sliced.
Add a little seasoning, then cover the pan and leave to cook for 5 minutes over a low heat, then remove and keep warm.
The mushrooms should give out enough moisture to cook themselves gently.
Cook the pasta, following packet directions very carefully to avoid over-cooking.
Add the lemon juice and chopped parsley to the mushrooms and stir into the drained pasta.
Mix thoroughly, adding a little more olive oil if desired.
Now add the mushrooms which have been wiped with a damp cloth and then finely sliced.
Add a little seasoning, then cover the pan and leave to cook for 5 minutes over a low heat, then remove and keep warm.
The mushrooms should give out enough moisture to cook themselves gently.
Cook the pasta, following packet directions very carefully to avoid over-cooking.
Add the lemon juice and chopped parsley to the mushrooms and stir into the drained pasta.
Mix thoroughly, adding a little more olive oil if desired.
Chef
