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Pappardelle con funghi (mushroom pappardelle)
Pappardelle con funghi (mushroom pappardelle)
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Indulgent Italian pappardelle shines with sauteed mushrooms, garlic, cheese, and parsley.
Ingredients:
  • 10g dried porcini mushrooms (see Notes)
  • 100g unsalted butter
  • 500g Swiss brown mushrooms, thickly sliced
  • 3 garlic cloves, finely chopped
  • 1kg fresh pappardelle (see Notes)
  • 62.50 ml flat-leaf parsley, finely chopped
  • Grated parmesan, to serve
Instructions:
  • Soak dried porcini in boiling water for 10 minutes until plump. Squeeze out and keep flavorful soaking liquid, then slice mushrooms thickly. Set aside mushrooms and soaking liquid.
  • In a large frypan over medium heat, melt 60g of butter until bubbling. Add the porcini and Swiss browns, sauté for 2-3 minutes until tender. Incorporate the garlic and cook for an additional 2 minutes until fragrant and soft.
  • While the pasta is cooking in boiling salted water per the packet instructions, drain it and combine it with the mushrooms in the pan. Add the 1/3 cup (80ml) mushroom liquid and the remaining butter.
  • Once the butter is melted, mix in the parsley. Season to taste, then distribute into bowls and garnish with parmesan before serving.

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