• 6servings

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Nutrition Info . . .

VitaminsA, B9, C, D
MineralsCopper, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 700 gm assorted mushrooms, such as enoki, Swiss brown, Portobello, oyster

  2. 40 gm butter, coarsely chopped

  3. 1 tbsp olive oil

  4. 4 garlic cloves, finely chopped

  5. 1 tsp finely chopped rosemary leaves

  6. 80 ml dry white wine

  7. 375 ml (1 1/2 cups) veal stock

  8. cup coarsely torn flat-leaf-parsley leaves, plus extra to serve

  9. 400 gm fresh pappardelle

  10. To serve: extra-virgin olive oil and finely grated parmesan

Instructions Jump to Ingredients ↑

  1. Serves 6 A good-quality veal stock gives the sauce a slippery, gelatinous feel.

  2. 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.

  3. 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 rag, serve immediately drizzled with extra-virgin olive oil and scattered with extra parsley and parmesan.


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