9 to 11 ounces (250 to 300 grams) wild mixed mushrooms (I would
probably buy around 14 ounces (400 grams) mushrooms, as you have
to trim a bit off)
3 tablespoons olive oil
1 clove garlic, finely chopped
1 to 2 small dried red chilli's, pounded or very finely chopped
Salt and freshly ground black pepper
1/2 lemon, juiced
1 pound (455 grams) dried spaghetti 
A small handful grated Parmesan
1 handful fresh parsley, roughly chopped
2 ounces (55 grams) unsalted butter 


Brush off any dirt from the mushrooms with a pastry brush or a tea towel.
Slice the mushrooms thinly, but tear any larger mushrooms, like girolles,
chanterelles and blewits in half. Put the olive oil in a very hot frying pan,
and add the mushrooms. Let them fry fast, tossing once or twice, then
add the garlic and chilli with a pinch of salt (it is very important to season
mushrooms slightly, as it really brings out the flavour). Continue to fry
fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and
squeeze in the lemon juice. Toss and season, to taste. 
Meanwhile, cook the pasta in boiling, salted water until al dente. Drain
and add to the mushrooms, with the Parmesan, parsley, and butter.
Toss gently, coating the pasta with the mushrooms and their flavour.
Serve, scraping out all of the last bits of mushroom from the pan, and
sprinkle with a little extra parsley and Parmesan. 


Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy