- Bring a large pot of salted water to the boil for the pasta.
- Melt the butter over a medium heat in a pan large enough to hold all the mushrooms comfortably, add the garlic and sauté for about a minute being careful not to colour the garlic.
- Increase the heat to high and add the mushrooms. Cook over a high heat whilst constantly stirring with a wooden spoon for about two minutes and then splash in about a half glass of wine.
- Allow the wine to reduce a little, season with salt and pepper and remove from the heat.
- Plunge the pasta into the water and cook until al dente. Once cooked, strain the water out, reserving about a half glass of the water.
- Place the mushroom sauce over a gentle heat add the crème fraiche, lemon zest and of the sauce looks dry add in some of the reserved pasta water.
- Fold through the cooked pasta and once almost all the moisture has gone toss in the parsley and grated Parmesan and serve immediately with a drizzle of olive oil and a little extra Parmesan if you wish.
- Enjoy your mushroom pappardelle with a chilled glass of chardonnay and some freshly baked garlic bread.
Hint: If it’s the wrong season for wild mushrooms, you can still recreate this dish using Swiss brown or button mushrooms instead- your mushroom pappardelle will still be delicious!
