Bucatini with wild mushrooms in lemon oil

Name: Bucatini with wild mushrooms in lemon oil
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g mixed mushrooms (e.g. chanterelles, rosé mushrooms, porcini mushrooms); 100 g streaky smoked bacon; 1 medium onion; 1 Garlic clove; 1 collar flat leaf parsley; 1 Organic Lemon; 400 g Pasta (e.g. bucatini); 7-10 Tbsp salt and pepper; 1 TEASPOON + 2-3 tablespoons of oil; 2 TABLESPOONS Butter

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g mixed mushrooms (e.g. chanterelles, rosé mushrooms, porcini mushrooms)
100 g streaky smoked bacon
1 medium onion
1 Garlic clove
1 collar flat leaf parsley
1 Organic Lemon
400 g Pasta (e.g. bucatini)
7-10 Tbsp salt and pepper
1 TEASPOON + 2-3 tablespoons of oil
2 TABLESPOONS Butter

Directions

1
Clean and wash the mushrooms, and if necessary wash them briefly. Halve or quarter large mushrooms. Cut bacon crosswise into thin slices. Peel onion and garlic. Dice onion finely, chop garlic very finely.
2
Wash parsley, shake dry and chop. Wash lemon hot, dry, grate peel finely and mix with parsley. Squeeze the lemon.
3
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.
4
Meanwhile, spread a large pan with 1 teaspoon of oil and heat it up. Fry the bacon until crispy. Fry the onion and garlic briefly and remove.
5
Heat 2-3 tablespoons of oil in portions in bacon fat. Fry the mushrooms for about 5 minutes in 2-3 portions while turning them (not too many mushrooms at once, otherwise they will not brown nicely).
6
Put all the mushrooms back into the pan. Season with salt and pepper.
7
Add butter and fry everything over medium heat for 2-3 minutes. Fold in the bacon mixture and heat up briefly. Stir in lemon juice and parsley mix. Drain the pasta and mix with the mushrooms.