Wild Mushroom Pappardelle
Khanh OngIngredients:
- 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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