Paccheri with girolles and parmesan

Serves
4

350g Paccheri 
400g Girolles 
100g Butter 
4 Cloves garlic (peeled and grated)
50ml Olive oil
200ml Chicken stock 
1 bunch Chopped parsley 
100g Parmesan 
1 lemon juiced
Salt and pepper to taste


Prep the girolles, by trimming the stalks and then wash a couple of times in water, dry on a clean tea towel.

Cook the pasta in well salted water, until al dente.

Pan fry the mushrooms in a pan with olive oil for a couple of minutes, add the butter and garlic and cook for a minute. 

Add the chicken stock and bring to the boil. 

Add the cooked pasta.

Toss well and add the chopped parsley, and freshly grated parmesan.

Season to taste with salt and pepper and lemon juice.

Serve on warm plates, and finish with more parmesan.


Ingredients

350g Paccheri 
400g Girolles 
100g Butter 
4 Cloves garlic (peeled and grated)
50ml Olive oil
200ml Chicken stock 
1 bunch Chopped parsley 
100g Parmesan 
1 lemon juiced
Salt and pepper to taste


Ingredients

350g Paccheri 
400g Girolles 
100g Butter 
4 Cloves garlic (peeled and grated)
50ml Olive oil
200ml Chicken stock 
1 bunch Chopped parsley 
100g Parmesan 
1 lemon juiced
Salt and pepper to taste


method

Prep the girolles, by trimming the stalks and then wash a couple of times in water, dry on a clean tea towel.

Cook the pasta in well salted water, until al dente.

Pan fry the mushrooms in a pan with olive oil for a couple of minutes, add the butter and garlic and cook for a minute. 

Add the chicken stock and bring to the boil. 

Add the cooked pasta.

Toss well and add the chopped parsley, and freshly grated parmesan.

Season to taste with salt and pepper and lemon juice.

Serve on warm plates, and finish with more parmesan.


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