Ingredients
Scale
500g Mushrooms, button or flat
250g Pappardelle
1 tbls Butter
2 cloves Garlic
2 tbls Thyme leaves
250ml Beef Stock*
1 tbls Butter
Parmesan and/or goats cheese
Instructions
Method:
- Bring a large pot of water to the boil for the pappardelle
- Slice the mushrooms, finely slice the garlic and remove the thyme leaves from the stems
- Melt the butter in a large fry pan or skillet on a low heat for 1 minute. Add the garlic and sauté until aromatic
- Add the mushrooms and thyme, cooking for 5 minutes or until the mushrooms brown
- Add the stock to the pan, cover and simmer for a further 5 minutes or until the mushrooms are soft
- Meanwhile, cook the pappardelle per the instructions until al dente
- Drain and add to the mushroom pan to combine
- Serve and top with parmesan for a sharp flavor or with goats cheese for a creamier dish
Notes
*This recipe works just as well with vegetable or chicken stock if you prefer
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Cuisine: European Inspired