Wild Mushroom Pappardelle

Khanh Ong

Ingredients:

250g pappardelle
1 tbsp EVOO
250g of mixed wild mushrooms (oyster, shiitake, mini king browns, enoki chanterelle)
4 sprigs of thyme
1 small shallot finely chopped
1 tbsp unsalted butter
a pinch of salt
a pinch of black pepper

To Serve:

Thyme leaves

Method:

Cook pappardelle as per packet instructions in salted water until al dente and drain reserving liquid
In a deep pan add EVoo and wild mushrooms and cook for 3-5 minutes
Add thyme, shallot and cook for a further 2-3 minutes
Add the butter and toss the pappardelle though the mushrooms.
Loosen with a ladle of liquid.
Season with salt and pepper

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