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    Wild Mushroom Pasta Salad

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    Wild Mushroom Pasta Salad

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 8


    • 500g fresh chanterelles or other wild mushrooms, trimmed
    • 9 tbsp olive oil
    • 4 cloves garlic, finely diced
    • 170g shallots, finely diced
    • 2 tsp thyme leaves
    • 1 lemon, zest finely grated
    • 500g pasta shells or other small pasta shapes
    • Salt
    • Freshly ground black pepper
    • 3 tbsp white wine vinegar
    • 200g feta cheese
    • 15g flat leaf parsley leaves
    • 30g chives, roughly snipped


    1. Trim the mushrooms and wipe clean. If they are very dirty, lightly rinse under the cold tap and pat dry. Rip or cut the larger ones into pieces
    2. Heat the oil in a large frying pan. Cook the garlic and shallots until soft. Then increase the temperature and stir in the mushrooms, thyme and lemon zest. Cook briskly until soft and any liquid has evaporated.
    3. Meanwhile, cook the pasta in boiling salted water until al dente. Drain well.
    4. Add the vinegar to the mushrooms, allow to bubble up, then season. Carefully mix in the hot pasta, along with the feta cheese and remaining herbs. Serve immediately, or chill until needed.

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