Tag Archives: pappardelle

Pappardelle with wild mushrooms

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Parsley and freshly shaved parmesan cheese will compliment this earthy dish.

Imagine yourself in an Italian forest, hand picking wild mushrooms amongst the wild life. After your forage, you head back home and it’s time to fill your hungry belly. Pappardelle with wild mushrooms, parmesan, and parsley? Bellissimo!

Pappardelle works extremely well with rich and dense flavours. It is commonly eaten with wild game and rich sauces like ragu. Try to cook the pasta ‘al dente’ which is Italian for ‘cooking it firm’. Your result will be a pasta that’s well cooked on the outside, yet slightly firm on the inside and is achieved by not over cooking. I love pappardelle pasta with wild mushrooms, but if you can’t get your hands on any don’t worry, just use any of your favourite mushies you can get your hands on. I recommend shitake, oyster, porcini or chanterelle mushrooms which can be found in most supermarkets nowadays. If you can get all of them, your dish is going to be magnificent!

READY TO COOK?

  1. Fill a large pot half way with water, add a tea-spoon of salt, then bring to the boil.
  2. To give the dish a more rustic look, gently tear the mushrooms with your hands rather slicing them up.
  3. Add a splash of olive oil to a large sauce pan and place over a high heat.
  4. Add the mushrooms and regularly toss or stir them for 3 minutes.
  5. Add the garlic, a generous pinch of sea salt and black pepper.
  6. Sauté the mushrooms until their liquid has evaporated.
  7. Add the juice of half a lemon, some dried chilli and a knob of butter to the mushrooms. Stir in gently and put the pan aside.
  8. Put your pappardelle pasta into the pan of boiling water and cook until al dente (about 2 minutes if the pasta’s fresh and 11 minutes if it’s dried).
  9. Drain the pasta in a colander then add to the pan of mushrooms.
  10. Add the parsley and then season one more time with sea salt and black pepper.
  11. Mix the pasta with the mushrooms until each strip has been evenly coated.
  12. Place on a warm plate and shave some fresh parmesan cheese on top.
  13. Sprinkle a little more parsley over the dish to finish.

INGREDIENTS

  • 400g pappardelle pasta (fresh or good quality dried)
  • 600g mixed wild mushrooms (or use any mushrooms of your desire)
  • 1 large clove of garlic (crushed)
  • olive oil
  • parmesan cheese
  • 1 tea-spoon of chopped up dried chilli
  • 1 lemon
  • knob of salted butter
  • sea salt and black pepper
  • 1 handful of parsley – roughly chopped
Buon appetito!

Buon appetito!