700 gmassorted mushrooms, such as enoki, Swiss brown, Portobello, oyster40 gmbutter, coarsely chopped1 tbspolive oil4garlic cloves, finely chopped1 tspfinely chopped rosemary leaves80 mldry white wine375 ml(1½ cups) veal stock¼ cupcoarsely torn flat-leaf-parsley leaves, plus extra to serve400 gmfresh pappardelleTo serve:extra-virgin olive oil and finely grated parmesan
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.
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.
Note Cooking time may vary depending on the thickness of the