Mushroom Pappardelle (pappardelle ai fungi)
Pappardelle is a wide, flat pasta originating in Tuscany. The names comes from the verb pappare meaning “to gobble up”. We invite you to do just that with this simple and delicious recipe.
Ingredients
- 500g Mushrooms, button or flat
- 250g Pappardelle
- 1 tbls Butter
- 2 cloves Garlic
- 2 tbls Thyme leaves
- 250ml Beef Stock*
- 1 tbls Butter
- Parmesan and/or goats cheese
*This recipe works just as well with vegetable or chicken stock if you prefer
Prep Time
15 minutes
Cooking Time
15 minutes
Serves
2
Method
- Bring a large pot of water to the boil for the pappardelle
- Slice the mushrooms, finely slice the garlic and remove the thyme leaves from the stems
- Melt the butter in a large fry pan or skillet on a low heat for 1 minute. Add the garlic and sauté until aromatic
- Add the mushrooms and thyme, cooking for 5 minutes or until the mushrooms brown
- Add the stock to the pan, cover and simmer for a further 5 minutes or until the mushrooms are soft
- Meanwhile, cook the pappardelle per the instructions until al dente
- Drain and add to the mushroom pan to combine
- Serve and top with parmesan for a sharp flavor or with goats cheese for a creamier dish