Wild Mushroom Pappardelle | olivemagazine

Wild Mushroom Pappardelle | olivemagazine

www.olivemagazine.com

Freshly ground pepper gives this creamy, cheesy pasta a nice kick of heat

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Ingredients

  • 1 tsp whole black peppercorns
  • unsalted butter for frying
  • 300g mixed wild mushrooms cleaned and sliced, or torn into bite-sized pieces
  • 1 garlic clove crushed
  • 150ml white wine
  • 200ml vegetable or chicken stock
  • a few thyme sprigs leaves picked
  • 150ml double cream
  • 50g parmesan or grana padano finely grated
  • 125g pappardelle
  • small handful of chopped parsley

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