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How to make Pappardelle con funghi (mushroom pappardelle)

Yield = 6
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

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)
  • 1/4 cup flat-leaf parsley, finely chopped
  • Grated parmesan, to serve

Method

  • Step 1 Soak dried porcini in boiling water for 10 minutes. Squeeze out and reserve soaking liquid, then thickly slice the mushrooms. Set mushrooms and soaking liquid aside.
  • Step 2 Melt 60g butter in a large frypan over medium heat. Add the porcini and Swiss browns and fry gently for 2-3 minutes until softened. Add the garlic and cook for a further 2 minutes until softened.
  • Step 3 Meanwhile, cook pasta in a saucepan of boiling salted water according to packet instructions. Drain, then add the pasta to the pan of mushrooms along with 1/3 cup (80ml) of the mushroom liquid and the remaining butter.
  • Step 4 Once the butter has melted, add the parsley and toss to combine. Season to taste, then divide among bowls and serve with parmesan.