I used to think there was nothing better than a bowl of creamy mushroom pasta. But then I realised I could top it with fried panko breadcrumbs, parsley and Parmesan. She is elegant, silky, stunning.
Mushroom Pappardelle
Ingredients
- 100g butter
- 4 large shallots, finely diced
- 4 cloves garlic, finely chopped or grated
- 400g Swiss brown mushrooms, thinly sliced
- 100ml dry white wine
- 10 sprigs thyme, tied together with cooking twine
- 300ml cream
- 60g extra virgin olive oil
- 1 cup panko breadcrumbs
- ¼ cup chopped parsley
- 25g Parmesan, finely grated
- 300g dried or 400g fresh pappardelle
Serves 4
Method
- Melt butter in a large fry pan over medium heat.
- Saute shallots, garlic and thyme until softened.
- Add mushrooms and cook until golden and tender.
- Add white wine and cook until reduced by two thirds.
- Add cream and simmer for a few minutes, until sauce thickens slightly.
- Remove and discard thyme bouquet.
- Taste and season with salt and freshly cracked black pepper.
- Meanwhile, for the pangratatto, heat olive oil in a pan and toss through panko, parsley and a pinch of salt flakes, stirring often, until golden brown, then transfer to a bowl, allow to cool slightly and stir through Parmesan.
- Cook pasta in a large pot of salted water until al dente.
- Transfer pasta directly to the pan of sauce, toss to combine, loosening with some pasta water if needed.
- Serve immediately, topped with fried breadcrumbs.