Pappardelle with mushroom ragù (pappardelle con misto di funghi)

You'll need

700 gm assorted mushrooms, such as enoki, Swiss brown, Portobello, oyster 40 gm butter, coarsely chopped 1 tbsp olive oil 4 garlic cloves, finely chopped 1 tsp finely chopped rosemary leaves 80 ml dry white wine 375 ml (1½ cups) veal stock ¼ cup coarsely torn flat-leaf-parsley leaves, plus extra to serve 400 gm fresh pappardelle To serve: extra-virgin olive oil and finely grated parmesan


  • 01
  • 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.
  • 02
  • 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 fresh pasta.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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