Jamie Oliver: pasta with mixed mushrooms - recipe - okoko recipes (2024)

Jamie Oliver: pasta with mixed mushrooms - recipe - okoko recipes (1)
  • 4 people
  • 25 min
  • valuation8,3
  • Main dish
  • Italian
  • Vegetarian


  • 250-350 g mushrooms (I would buy about 400 g mushrooms, because some always falls off)
  • 3 tablespoons of olive oil
  • 1 clove garlic, minced
  • 1-2 dried red peppers, crushed or very finely chopped
  • juice of ½ lemon
  • 450 g pappardelle
  • 1 handful of grated Parmesan cheese
  • 1 handful fresh parsley, coarsely chopped
  • 50 g butter


Brush the mushrooms clean with a brush or wipe them clean with a tea towel. Cut the mushrooms into thin slices and tear the chanterelles in half. Pour the olive oil into a frying pan heated to very hot and fry the mushrooms quickly over a high heat. Toss them a few times and then add the garlic, peppers and a pinch of salt (it is very important to sprinkle the mushrooms with a little salt, because this really enhances the aroma). Let everything fry for another 4-5 minutes on high heat, stirring regularly. Turn off the heat and add the lemon juice. Toss again and season the mixture with salt and pepper.

In the meantime, cook the pasta in boiling water with some salt until al dente. Toss the pasta, mushrooms, Parmesan cheese, parsley and butter until fluffy. Also scrape the last pieces of mushroom from the pan and sprinkle the pasta with some parsley and Parmesan cheese before serving.

Personal note

'The choice of wild mushrooms in supermarkets seems to be increasing these days. They are not always stored and displayed as I think they should be - I don't like sweaty mushrooms in plastic packaging - but I am confident that will get better. Even as a chef, it surprises me to see pieds de moutons, chanterelles and trompettes des morts popping up all year round alongside shiitakes, chestnut and meadow mushrooms and oyster mushrooms; there is a lot of choice. If you are a vegetarian, mushrooms can be a very interesting, satisfying, tasty and even meaty part of your diet.' -Jamie Oliver


The recipe 'Jamie Oliver: pasta with mixed mushrooms' comes from the cookbook...

The Naked Chef Jamie Oliver

Super cooking talent and TV celebrity Jamie Oliver started cooking at an early age and learned the tricks of the trade from Antonio Carluccio and at London's famous River Café...read more

© Kosmos Uitgevers. Image: David Loftus

Appreciate this recipe(31 votes)

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Comments on this recipe

  • beaDoes anyone know what pappardelle is or are?


  • editorial okoko recipesPappardelle is a wide ribbon pasta, wider than tagliatelle or fettucine.


  • b.Not tasty at all! Has no taste. You chew very dry pappardelle, where you occasionally come across a mushroom. No sauce! I don't think you would get this served like this in a restaurant. And I used exactly the amounts indicated. I once ate something like this in Florence, that's why I try all these types of pastas. Shame. Looking further again.

    • MarchYou have to season pasta anyway...

    • MariaReal Italians eat pasta with much less sauce than we do, it always looks "poorer" on the plate, but that doesn't mean it's bad...

    • Jerome of CataloniaItalian cuisine and Catalan cuisine are characterized by the absence of sauces! Everything is what it is and this way of cooking is very pure. French cuisine and German cuisine is about adding flavor to things through sauces and thus the original taste of the ingredients of the recipe disappears.


  • LAt the very last minute I add 2 boxes of Castello Blue. Just heat it slightly. Tastes super delicious.


  • WimNot to be repeated.


  • xxxEhhhhh delicious dish! Maybe use fresh produce? Just an idea...


  • FrankDelicious! Sautéing the mushrooms (fresh!) thoroughly gives maximum flavor. I find the Parmesan quite sharp, so I also used some other (processed) cheese.


  • SylvieDelicious, I didn't care at all about the indicated quantities (according to your own taste: lots of mushrooms, lots of garlic, lots of pepper, two types of cheese) but I did like the ingredients and added a little fresh basil from the garden.


  • LiesjeWe thought it was super tasty. Definitely taste it because otherwise it would be a bit bland.


  • StefanYou guys "shuffle" around a lot, don't you?


  • AntonA little less (fresh!) pasta, fresh oyster mushrooms, not too much pepper, delicious!


  • JoséI didn't like it one bit. Tasted bland and not at all umami and that of Jamie Oliver. He better get this recipe out of his range.


  • in taurusI used a relatively large amount of biodiversity in terms of mushrooms and 1 extra knob. Adding salt and pepper at the last minute gave a better taste experience. Other than that, great idea that I will save and further develop.


  • EdithDelicious recipe, already made several times!


Jamie Oliver: pasta with mixed mushrooms - recipe - okoko recipes (2024)


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