Tagliolini with Mushrooms and Lemon

Ingredients

• 225 gms fresh mushrooms
• 6 tbsp extra virgin olive oil
• 2 garlic cloves (peeled and finely chopped)
• 4 tbsp chopped flat leaf parsley
• salt and freshly ground black pepper
• juice of half a lemon
• 225 gms tagliolini
• parmesan

Method

Clean mushrooms by wiping with damp cloth. Cut the mushrooms into thick strips.

In a heavy based pan heat the olive oil until almost smoking.

Fry mushrooms on each side then add the garlic and 2tbsp of the parsley.

Sauté over low heat for 2 - 3 minutes until the mushrooms soften and just begin to release their juices.

Season with salt and pepper.

Take off the heat and stir in the lemon juice and the remaining parsley. Divide between plates and serve immediately.

Meanwhile cook pasta in a large pot of salted boiling water until al dente.

Drain pasta and combine with the mushroom sauce. Finish with black pepper and parmesan.