Name: Pappardelle with mushroom ragù (pappardelle con misto di funghi)
Yield: 6
Ingredients: 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 or vegetable 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

Pappardelle with mushroom ragù (pappardelle con misto di funghi)

Australian Gourmet Traveller fast Italian recipe for pappardelle with mushroom ragù (pappardelle con misto di funghi).

Serves 6

A good-quality veal stock gives the sauce a slippery, gelatinous feel.

Ingredients

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 or vegetable 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

Method

Main

1.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.

2.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.