Pasta With Mushrooms - Pappardelle Recipe
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5
3 reviews
Excellent
Pasta With Mushrooms - Pappardelle Recipe
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Mushrooms pappardelle is a classic dish, quick to prepare and perfect to open a Sunday lunch: choose the mushrooms you prefer!
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Ingredients
- 500 g mushroom mixed varieties
- 2 garlic cloves
- 500 g pappardelle pasta
- parsley chopped, to taste
- 1/2 white wine glass of
- extra virgin olive oil
- salt
- black pepper
- 70 g Parmesan Cheese
Instructions
- Let's start by cleaning the mushrooms. This phase is very important, as mushrooms should be scraped on the end of the stem and cleaned with a wet cloth. It would be better to avoid using running water.
- After cleaning the mushrooms, cut the mushrooms into vertical slices.
- In a non-stick pan, pour in the extra virgin olive oil, heat over low heat and then add the whole garlic cloves to brown.
- Add in your chopped up mushrooms. Simmer for about ten minutes.
- Add a glass of white wine halfway through cooking.When cooked, add salt and pepper.
- For a creamy recipe, take 1/4 of the mushrooms we cooked previously and place them into a separate bowl., Add 2 tablespoons of water, 2 tablespoons of parmesan cheese and blend them with an immersion blender. Put this mixture aside as we will add it to the pasta at the end!
- While the sauce "rests" we put the water to boil for the pasta. Salt it only when it comes to the boil.
- Let the pappardelle pasta cook with the time given on the package.
- Drain the pappardelle, and remember to save a glass of cooking water.
- Pour the pappardelle into the pan with the mushrooms we didn't blend, add the blended mushrooms that you prepared earlier, add a little of the cooking water and stir for two minutes, so that the pasta absorbs the sauce well.
- Add a handful of fresh parsley, and the mushroom pappardelle is ready!
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Overall Rating
5
3 reviews
Excellent
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