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We choose mixed fresh mushrooms.
Clean them and cut them into thick pieces.
Soak the dried mushrooms in a bowl of hot water for a few minutes to soften.
Drain them, filter their water and keep it aside for the pappardelle with mushrooms.
Heat the olive oil in a deep pan.
When the oil burns, add the mushrooms and saute for 3 minutes on high heat so that they drink their liquid.
Add the butter, the crushed garlic and saute for 1 minute.
Deglaze with the wine, let the alcohol evaporate and add the mushroom water, as well as the dried mushrooms.
Boil for 1 minute.
Boil the spaghetti in salted water for 1 minute less than indicated on the package.
As the pasta drips, take it with tongs and add it to the mushroom sauce.
Add the hazelnuts, chives and a little water from what the pasta was boiled in to dilute the sauce.
Season with salt and pepper and mix the pappardelle with the sauce.
Divide into two warm plates and garnish with chives and grated cheese.