Tagliolini with Mushrooms and Lemon
- 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
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 2 remaining tbsp of parsley
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.