Tagliolini with Mushrooms and Lemon

3:08 pm on 17 May 2013


  • 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


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.

From Afternoons with Jesse Mulligan

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