Pappardelle with mushroom ragù (pappardelle con misto di funghi)
A good-quality veal stock gives the sauce a slippery, gelatinous feel.
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Serves
6
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700 gm
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assorted mushrooms, such as enoki, Swiss brown, Portobello, oyster
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40 gm
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butter, coarsely chopped
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1 tbsp
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olive oil
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4
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garlic cloves, finely chopped
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1 tsp
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finely chopped rosemary leaves
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80 ml
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dry white wine
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375 ml
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(1½ cups) veal stock
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¼ cup
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coarsely torn flat-leaf-parsley leaves, plus extra to serve
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400 gm
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fresh pappardelle
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To serve:
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extra-virgin olive oil and finely grated parmesan
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1
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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.
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2
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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 ragù, serve immediately drizzled with extra-virgin olive oil and scattered with extra parsley and parmesan.
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Note Cooking time may vary depending on the thickness of the fresh pasta.
RECIPE Lisa Featherby
PHOTOGRAPHY Vanessa Levis
STYLING Lisa Featherby