Pappardelle with mushrooms

Trota might as well have served up snails: Salmon is no big fan of non-mainstream cooking.  So these pappardelle with mushrooms didn’t go down too well…

escargots

But if, unlike Salmon, you enjoy mushrooms and want to try this recipe…

Pappardelle with mushrooms

pappardelle

For two people and a small dog you will need 250-300g mushrooms. We recommend shitake, oyster and porcini (or a mix, depending on what you can find − button mushrooms are the less suitable because they have less flavour).

Start by putting a couple of tbsp. olive oil in a large frying pan, add the mushrooms (cleaned and cut in chunks) and fry for 5-7 minutes. Add 2-3 tbsp. sieved tomatoes (passata), a few flakes of crushed chillies (sparingly, to avoid overpowering the mushrooms), season to your liking and cook for another 10 minutes or so, until the mushrooms are nearly cooked. Keep warm on a very low heat.

At the same time in another pan boil some water for the pasta, add the salt and cook the pasta (fresh pappardelle or tagliatelle will be ideal, about 200g), drain one minute or so before the recommended cooking time.

Add 2-3 tbsp. sour cream to the mushroom sauce, mix well. Drain the pappardelle, reserving a small amount of the cooking water, and add to the pan with the mushroom sauce. Mix well and transfer to your serving plate. Sprinkle with chopped flat leaf parsley.