Mushroom Pappardelle

This comforting mushroom pasta dish is the epitome of comfort food. If you love mushrooms then this crispy combination will hit the spot. This flavourful mix of porcini, closed and flat cap mushrooms is delicious.

Mushrooms are nutrient rich and offer a wide range of vitamins and minerals. There is something about mushrooms and cheese together that just works, so whether you use regular or plant based cheese, this combo is a perfect match.

Pappardelle is made of wide sheets of pasta, which make lovely slithery ribbons similar to flat noodles. This really is a comforting combination for mushroom lovers.

5 from 1 vote

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Prep Time 15

Cook Time 40

Total Time 55

Course dinner, Main Course

Cuisine Italian

Keyword mushroom pappardelle

Diet Vegetarian

Ingredients

250 g flat cap mushrooms
250 g closed cup mushrooms
2 shallots
2 garlic cloves
1 tsp organic thyme
10 g dried porcini
2 tsp organic apple cider vinegar
1/2 lemon
400 g pappardelle
100 g parmesan or plant-based alternative
2 tbsp organic extra virgin olive oil
natural fine sea salt
organic cracked black pepper
A few chives to garnish

Instructions

Cut the flat cap mushrooms into approximately 1cm slices and lay in a baking tray.
Drizzle over 1 tbsp of the olive oil, add 1/2 tsp of thyme and season with salt and pepper.
Roast at 200c for 20 minutes, remove from the oven and set aside in a warm place.
Place the porcini in a bowl, cover with hot water and leave to soak for 5 minutes. Strain and finely chop.
Finely dice the shallots and add to a saucepan with 1 tbsp of olive oil and fry on a medium heat for 2 minutes.
Finely chop the garlic and add to the pan along with the porcini and 1/2 tsp of thyme, cook for another 2 minutes.
Add the red wine vinegar and reduce for 1 minute.
Finely chop the closed cup mushrooms and add to the pan, season with salt and pepper and cook for 10 minutes or until the mushrooms are golden.
Cook the pasta according to packet instructions and add to the mushrooms along with the roasted flat cap mushrooms.
Add the cheese, a squeeze of lemon and garnish with some chopped chives.