Pappardelle with Wild Mushrooms and Herbs (2)

Its nearly the season for picking funghi again  so here is a new recipe for pasta with wild mushrooms from Rachel Roddy.

Pappardelle with Wild Mushrooms and Herbs (2)
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Pappardelle with Wild Mushrooms and Herbs (2)
Print Recipe
  1. Soak the porcini in warm water for 30 minutes, then drain, reserving the liquid. Clean the other mushrooms by brushing away any mud and then wiping the cap and stem with a damp cloth. Cut all the cleaned mushrooms into slices; not too thin.
  2. Put a large pan of well-salted water on to boil in preparation for cooking the pasta.
  3. In a large frying pan, heat the oil and butter. Once the butter is foaming gently, add the garlic and fry for a few minutes. Add the porcini and cook for another minute to combine the flavours. Add the fresh mushrooms. Sprinkle with salt and pepper and cook, stirring occasionally, for 5–6 minutes, or until the mushrooms have released their water and are tender and glistening. Add a little of the porcini liquid and let it all bubble for another minute to reduce, then sprinkle with the herbs.
  4. Meanwhile, cook the pasta until al dente. Drain and toss with the mushrooms. Divide between bowls and serve, passing around grated parmesan
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