Pappardelle with Mixed Mushrooms
“We were such regulars at L’Antiquario, a family-run restaurant in a little square in the centre of Rome, that my mum was once invited into the kitchen to learn how to make it. The version I’ve shared here is what you’d make when fresh porcini are out of season, but the intensity of dried porcini wins over fresh in pastas and risottos every time – just a handful adding enough depth of flavour to carry the dish.” – Marina Filippelli
Serves 4 Total Time 40 mins.
- 25g dried porcini mushrooms
- 600g mixed mushrooms
- 2 tbsp olive oil
- 100g butter
- 3 sprigs thyme, leaves only
- 2 garlic cloves, chopped
- 400g pappardelle
- 3 tbsp freshly grated parmesan, plus extra to serve
- Place the dried porcini in a small bowl and top with boiling water from the kettle, until fully submerged.
- Leave to soak for about 20 mins, adding more water after a while if needed. Thickly slice the large mushrooms and cut the smaller ones into halves or quarters.
- Heat the oil and butter in a large frying pan over a medium heat. When the butter starts foaming, add the fresh mushrooms, thyme, salt and pepper. Cook while stirring, until the mushrooms get some colour. Add the garlic and cook for a few secs, then add the porcini and their soaking water, stirring until the mushrooms are cooked and the pan liquid has emulsified with the butter. Taste and season again, if needed.
- While the mushrooms cook, boil the pappardelle in a large pan of salted water, until just under al dente, following packet cooking times. Keep back some of the cooking water. Toss the pasta into the mushrooms, adding a dash of cooking water and the parmesan. Stir over the flame for 30 secs to combine all the flavours, then serve immediately with extra parmesan on the side.
Cook’s tip: if your frying pan isn’t large enough, cook the mushrooms in two batches, rather than overcrowding the pan. Alternatively, use a wok to cook them all in one go.