Comforting Main Italian

Pappardelle con funghi (mushroom pappardelle)

Name: Pappardelle con funghi (mushroom pappardelle)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: /italian
Ingredients: 10g dried porcini mushrooms (see Notes); 100g unsalted butter; 500g Swiss brown mushrooms, thickly sliced; 3 garlic cloves, finely chopped; 1kg fresh pappardelle (see Notes); 1/4 cup flat-leaf parsley, finely chopped; Grated parmesan, to serve

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Pappardelle con funghi (mushroom pappardelle)

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by David Prior

delicious. contributor

Oct 03, 2015

Dressed simply with sauteed mixed mushrooms, cheese, garlic and parsley - the fresh pappardelle is allowed to shine in this tasty Italian dinner.

10g dried porcini mushrooms (see Notes)
100g unsalted butter
500g Swiss brown mushrooms, thickly sliced
3 garlic cloves, finely chopped
1kg fresh pappardelle (see Notes)
1/4 cup flat-leaf parsley, finely chopped
Grated parmesan, to serve

Method

1.

Soak dried porcini in boiling water for 10 minutes. Squeeze out and reserve soaking liquid, then thickly slice the mushrooms. Set mushrooms and soaking liquid aside.
2.

Melt 60g butter in a large frypan over medium heat. Add the porcini and Swiss browns and fry gently for 2-3 minutes until softened. Add the garlic and cook for a further 2 minutes until softened.
3.

Meanwhile, cook pasta in a saucepan of boiling salted water according to packet instructions. Drain, then add the pasta to the pan of mushrooms along with 1/3 cup (80ml) of the mushroom liquid and the remaining butter.
4.

Once the butter has melted, add the parsley and toss to combine. Season to taste, then divide among bowls and serve with parmesan.