Pappardelle with fresh forest mushrooms recipe

Back to search results
Created by
  Print    Enlarge text

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
View conversion table

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.

Italian Restaurants

Displaying 10 of 2156 Italian Restaurants.

  Restaurant Book Online Suburb
1. The Beresford Hotel   Surry Hills
2. Cellar 47   Shepparton
3. Valentino's   Northbridge
4. Smithfield Tavern   Smithfield
5. Benny's Bar & Cafe   Fremantle
6. Universal Bar   Northbridge
7. Arch Rival   Palmerston
8. Railway Hotel   Fitzroy North
9. Vibe Cafe Restaurant   St Kilda
10. Morning Star Estate   Mt Eliza

View all Italian restaurants | Start a new search

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)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Seasoning meat for goulash

After you have diced your meat for the goulash place it in a plastic bag and add flour and salt and pepper. Twist the top of the bag to seal and give it a good shake. This will ensure that all the meat is evenly coated in the seasoned mixture before you brown it.

Glossary

More

Demerara Sugar

A pale-coloured and mild-tasting raw cane sugar named after Guyana, its place of origin.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT