- Home
- Recipes
- Vegetarian
- Wild mushroom pappardelle
Wild mushroom pappardelle
- Janine Ratcliffe
Save recipe
Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Freshly ground pepper gives this creamy, cheesy pasta a nice kick of heat
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Creamy mushrooms and tarragon on garlic sourdough
A star rating of 0 out of 5.0 ratings
Chicken and mushroom pasta
A star rating of 0 out of 5.0 ratings
Caponata spaghetti
A star rating of 5 out of 5.1 rating
Try our wild mushroom pappardelle, then discover our mushroom pasta, mushroom gnocchi and mushroom ravioli.
Wild mushroom pappardelle recipe
Ingredients
Nutrition
-
1 tsp whole black peppercorns
-
unsalted butter
for frying
-
300g mixed wild mushrooms
cleaned and sliced, or torn into bite-sized pieces
-
1 garlic clove
crushed
-
150ml white wine
-
200ml vegetable or chicken stock
-
a few thyme sprigs
leaves picked
-
150ml double cream
-
50g parmesan or grana padano
finely grated
-
125g pappardelle
-
small handful of chopped parsley
Nutrition: per serving
- kcal880
- fat57g
- saturates35g
- carbs53g
- sugars7g
- fibre9g
- protein24g
- salt1.3g
Ad
Method
-
step 1
Toast the peppercorns in a small, dry frying pan over a low heat for a few minutes, then cool and roughly grind using a pestle and mortar, keeping some texture.
-
step 2
Melt a large knob of butter in a large frying pan over a medium heat, then fry the mushrooms with a pinch of salt, tossing until they start to take on some colour and become pale golden – some liquid will be released first, so keep frying until most of the liquid has gone. Add another knob of butter, the garlic and peppercorns, and cook for 2-3 mins until fragrant. Remove a couple of spoonfuls of the mushrooms to a bowl and reserve for garnishing later.
-
step 3
Tip in the wine and simmer until it has almost evaporated. Add the stock and thyme, and simmer until reduced by half. Add the cream and cook for 3-4 mins, then stir in the cheese.
-
step 4
Cook the pasta following pack instructions, then drain, reserving a little of the cooking water. Add the pappardelle to the sauce and toss, using a splash of the cooking water if needed – you want the sauce to be glossy and slippery. Serve in warmed bowls, topped with the reserved mushrooms and a sprinkle of parsley.
More quick and easy pasta recipes
Authors
Janine RatcliffeFood director
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue