Chestnut Pappardelle with Wild Mushrooms | Essentials Magazine Australia

Name: Chestnut Pappardelle with Wild Mushrooms | Essentials Magazine Australia
Ingredients: 200g chestnut flour; 300g 00 pasta flour; 5 large free-range eggs; ½ tsp salt; 1 tbsp extra-virgin olive oil; 250g wild mushrooms, cleaned and roughly chopped (as a substitute you can use a mixture of commercially grown mushrooms); 2 tbsp extra-virgin olive oil; 2 cloves garlic, peeled and finely chopped; ½ cup white wine; 1¼ cups thickened cream; ¼ cup freshly chopped parsley; 2 tbsp toasted pine nuts; 4 large silverbeet leaves, stems removed and roughly chopped; ½ cup grated pecorino cheese; Salt and pepper to taste

essentialsmagazine.com.au

After a few hours of foraging, she brings home a collection of flavoursome wild mushrooms destine for her Chestnut Pappardelle recipe.

Keywords

chestnut
pappardelle
wild
mushrooms
recipe

View full recipe on essentialsmagazine.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at essentialsmagazine.com.au.

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Ingredients

200g chestnut flour
300g 00 pasta flour
5 large free-range eggs
½ tsp salt
1 tbsp extra-virgin olive oil
250g wild mushrooms, cleaned and roughly chopped (as a substitute you can use a mixture of commercially grown mushrooms)
2 tbsp extra-virgin olive oil
2 cloves garlic, peeled and finely chopped
½ cup white wine
1¼ cups thickened cream
¼ cup freshly chopped parsley
2 tbsp toasted pine nuts
4 large silverbeet leaves, stems removed and roughly chopped
½ cup grated pecorino cheese
Salt and pepper to taste