Pappardelle with fresh forest mushrooms recipe

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Rating:

5/ 5 stars 5 Votes
  • Cuisine: Italian
  • Serves 2

Ingredients

200 g fresh pappardelle pasta
2 medium size fresh slippery jacks, sponge removed and roughly sliced
2 medium size fresh pine mushroom, roughly sliced
1 tspn chopped sage, marjoram or thyme leaves
Dash of extra virgin olive oil
Salt and pepper to taste
1 organic garlic clove, finely sliced
1 glass of white wine
1 tbsp butter
1 tbsp chopped parsley
Parmigiano reggiano
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Preparation

To cook the pasta, put a pot of salted water on the stove and bring to the boil.  Lightly wash mushrooms and slice them. Sauté garlic in extra virgin olive oil with thyme or sage. Add the mushrooms and cook for 2 or 3 minutes. At the same time start cooking the pasta in the boiling water (should not take more than 3 or 4 minutes).

Add white wine to the mushrooms and let alcohol evaporate (about 1 minute) and season. When the pasta is ready, drain and add to the sauce and sauté. Add butter and a little of the pasta cooking liquid if too dry. Sprinkle over parsley and freshly grated parmigiano reggiano on top.
 

If you enjoyed this Pappardelle with fresh forest mushrooms recipe then browse more Italian recipes, pasta recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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Comments (8)

   
17 Apr 2011 02:19 AEST
liz
we bought beautiful HUGE slippery jacks and pines from Marrickville organic market this morning, also try everleigh markets in sydney - the mushroom guy there also sells them...
Agree(0 people agree)
Disagree(0 people disagree)
25 Jul 2010 11:14 AEST
Liam
Diamond Creek
Simple and beautiful
Fantastic recipe! I have even tried it with any mushrooms available at the usual supermarkets (swiss brown, oyster, etc) and it works beautifully too. Thick ribbons of fresh papperdelle can't be substituted.
Agree(5 people agree)
Disagree(3 people disagree)
08 May 2010 04:42 AEST
jackie
Hi I made this recipe with our field mushrooms and it was surperb.
Agree(2 people agree)
Disagree(9 people disagree)
12 Apr 2010 07:36 AEST
Kim
After a visit to the new Showgrounds farmers' market, we were able to make this recipe word-for-word. Absolutely amazing. I am a big fan of porcini and I was blown away by the flavour of the slippery jacks and the depth the pine mushrooms gave to the dish. My husband would be very happy if I made it every week. Thank goodness the market is weekly! Thanks
Agree(2 people agree)
Disagree(11 people disagree)
10 Apr 2010 05:39 AEST
Village Feast
I made this with Swiss Brown mushrooms and it was still delicious. A really beautiful, simple and rustic dish - yummo!!!
Agree(2 people agree)
Disagree(3 people disagree)
10 Apr 2010 11:58 AEST
Natasha
Wanting the Ricotta bread recipe feature on this episode if anyone can help me i would be ever so gratefull. olivertaline@yahoo.com
Agree(2 people agree)
Disagree(4 people disagree)
10 Apr 2010 01:25 AEST
Gonzo
Where can I find slippery jacks n Sydney's East?
Agree(6 people agree)
Disagree(7 people disagree)
08 Apr 2010 08:07 AEST
Susie
This looks absolutely divine and I can't wait to whip it up
Agree(5 people agree)
Disagree(3 people disagree)

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