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Recipe: Pappardelle with Forest Mushroom

Tobie Puttock

Pappardelle with Forest Mushroom
Serves: 4

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

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.

Tobie Puttock