Mushroom pappardelle Pasta

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After tasting an amazing version of this in Pont de la Tour, I thought that I’d try and guess the ingredients and make my own version for my Come Dine with Me starter. It went down very well and is a good ‘make ahead’ option for a dinner party so that you can sit down and enjoy the company of your guests rather than slaving over the stove whilst they’re there. 



1 large clove garlic

1 tablespoon salted butter

1 tablespoon olive oil

200 grams portobello mushrooms chopped

200 grams enoki mushrooms 

100 grams dried porcini mushrooms with hot water added to make 100 ml of stock

1 onion finely chopped 

200ml good quality beef stock 

200ml double cream 

1 tablespoon finely chopped fresh parsley

1 teaspoon truffle oil

100 ml massala wine

sea salt and freshly ground black pepper


Parapadelle pasta (you can use tagliatelle as an alternative)



1. Melt the butter and olive oil into a frying pan on a medium heat

2. Add the garlic and onions and fry until the onions are soft 

3. Add the chopped portobello, enokki soaked porcini mushrooms (keeping back the stock and half od the enokki mushrooms) to the pan and cook for 2 minutes, stirring occasionally 

4. Turn up the heat and add to the pan the beef stock and mushroom stock with plenty of salt and black pepper. Bring to the boil and allow the liquid to reduce to half 

5. Once the liquid has reduced, add the cream and continue to cook on a high heat until reduced by half again. (if making ahead, then at this point you may remove the sauce from the heat and chill in the fridge until you’re ready to serve. Then remove from the fridge, return to the pan and continue with the following steps)

6. Add the parsley, truffle oil and Massala wine and put the pasta on to cook (as per instructions) 

7. Once the pasta is cooked and well drained, mix the pasta and the sauce together in the pasta saucepan and fry off the remaining enokki mushrooms in the frying pan on a high heat until golden in colour. 

8. Dish up the pasta and top with the fried mushrooms, a drizzle of olive oil and a light dusting of parsley. Serve with a good wedge of parmesan for grating on top



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