Pappardelle with mushroom ragù (pappardelle con misto di funghi)

AT A GLANCE

  • Serves 6 people

  • 700 gm assorted mushrooms, such as enoki, Swiss brown, Portobello, oyster
  • 40 gm butter, coarsely chopped
  • 1 tbsp olive oil
  • 4 garlic cloves, finely chopped
  • 1 tsp finely chopped rosemary leaves
  • 80 ml dry white wine
  • 375 ml (1½ cups) veal stock
  • ¼ cup coarsely torn flat-leaf-parsley leaves, plus extra to serve
  • 400 gm fresh pappardelle
  • To serve: extra-virgin olive oil and finely grated parmesan
01   Tear large mushrooms into pieces, combine in a bowl with remaining mushrooms. Heat butter and olive oil in a casserole over high heat until foaming, add mushrooms, garlic and rosemary, stir occasionally until golden (2-4 minutes). Add wine, cook until reduced by two-thirds (1-2 minutes), then add stock and cook until reduced by half (5-10 minutes). Stir through parsley, season and keep warm.
02   Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (3-5 minutes, see note). Drain and divide among bowls. Spoon over ragù, serve immediately drizzled with extra-virgin olive oil and scattered with extra parsley and parmesan.
Note Cooking time may vary depending on the thickness of the fresh pasta.

Recipe:

LISA FEATHERBY

Photography:

VANESSA LEVIS

Styling:

LISA FEATHERBY

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