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Reginette with Girolles Mushrooms
Quick girolles Reginette -@mateo.zielonka


Prep time 45mins
Cook time 10mins
Yield: Serves or Makes 4
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For the Homemade Pasta


  • 3 cups flour, plus more for dusting the work surface
  • 2 eggs
  • 2 egg yolks

To Make the Pasta


  • Step 1

    Place flour on a clean work surface and make a well, add eggs and with a fork, whisk eggs, slowly incorporating flour. Knead until a smooth, elastic dough forms, about 10 minutes. Let rest for 1 hour before rolling and cutting into 1-inch strips with a fluted pastry cutter.

For the Mushrooms


  • 5 tablespoons olive oil
  • 4 cloves garlic
  • 10 ounces girolles mushrooms
  • 4 teaspoons water
  • 23/4 tablespoons butter
  • 12 ounces fresh papardelle, recipe below
  • 31/2 tablespoons grated Parmesan
  • 3 tablespoons chopped parsley
  • 1/2 lemon, juiced
  • pinch salt
  • pinch black pepper

To Make the Mushrooms


  • Step 1

    Heat olive oil in a large saucepan. Add garlic and sauté on low heat for 2 minutes, then add mushrooms and cook 5 more minutes. Once mushrooms are cooked but still firm, add water and butter, stirring to create an emulsion. Remove from heat.

  • Step 2

    Bring a pot of heavily salted water to a boil. Cook fresh pasta for 1-1 1/2 minutes. Drain pasta, reserving the water.

  • Step 3

    Put garlic and mushroom pan back on medium heat. Mix in the cooked pasta. Add Parmesan, parsley, lemon juice, salt and pepper. Add pasta water if needed to loosen sauce.