Pappardelle with Mushroom Ragu
Ingredients Method Sauté the garlic and shallots with a drizzle of olive oil in a large frypan with high sides on medium heat.
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 australianmushrooms.com.au.
Cooking tools:
- Skillet
- Pot
- Colander
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Grater
- Pasta bowl
- Pepper mill
- Spoon
- Stove
Ingredients
- 250 g portobello or flat mushrooms, thinly sliced
- 100 g cup mushrooms, thinly sliced
- 2 garlic cloves, minced
- 2 -3 shallots, finely diced
- 1 tsp dried oregano
- 1 tsp fresh thyme
- ½ cup red wine
- 1 tbsp tomato paste
- 1 cup passata sauce
- Pinch sea salt
- Boiling water
- 300 g dried pappardelle pasta
- Olive oil
- Parmesan cheese, shaved, to serve
- Freshly cracked pepper, to serve
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