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Mushroom Pappardelle Recipe

Recipe by Tobie Puttock

Perfect meal for entertaining.  Swap for button mushrooms for the 'every day'. Serves four.

  • 250g fresh or dried pappardelle or tagliatelle
  • 250-300g forest mushrooms, cleaned then torn into bite sized pieces
  • 80g butter, diced
  • 3 garlic cloves, peeled and finely minced
  • Splash of chardonnay
  • Handful of flat leaf parsley, washed and roughly chopped
  • Tablespoon of crème fraiche
  • Zest of one lemon
  • 40g freshly grated Parmesan
  • Sea salt and freshly cracked pepper
  • Splash of cold pressed olive oil
  1. Bring a large pot of salted water to the boil for the pasta.
  2. 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.
  3. 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.
  4. Allow the wine to reduce a little, season with salt and pepper and remove from the heat.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

 

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