Pappardelle With Mushrooms (serves 2)

Pappardelle With Mushrooms (serves 2)


15g dried porcini mushrooms, 8 garlic cloves unpeeled, 1/4 cup grated grana, 30g unsalted butter, 50ml extra virgin olive oil, 200gwhole wild mix mushrooms , 300ml cream, 200g pappardelle pasta, 2 tbs chopped flat-leaf parsley.


Place half the porcini mushrooms in a small bowl and the garlic cloves in a separate small bowl. Pour 1/2 cup of boiling water over each and leave for 15 minutes to soak. Meanwhile, place remaining porcini mushrooms in a food processor with the parmesan and process to combine. Transfer to a bowl and set aside. Drain the water from the garlic and pop the cloves out of their skins. Discard the skins. Heat the butter and olive oil in a frying pan over low heat until the butter has melted. Add the garlic cloves and cook, covered, for 10 minutes until golden and soft. Add the Swiss brown mushrooms and cook for 1-2 minutes, then add the soaked porcini and their liquid. Cook until all the liquid has been absorbed. Add the cream and allow to simmer gently. Cook the pasta in a saucepan of boiling salted water following packet directions or until al dente. Drain, then toss with the mushroom mixture. Stir in the parsley and serve in bowls dusted with the porcini mixture.

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