Pappardelle has to be one of my favourite forms of pasta. It has substance and is a great base to build delicate flavours on. Mushrooms & parmesan may not sound too fancy, but seasoned well and reduced in thick cream, it's a delicious and earthly flavour combination, perfect for the autumn months. I love the simplicity of this dish, but play around with its flavours by adding lemon zest or basil.
1 Pack Pappardelle
100g of Shiitake mushrooms, sliced
20g Mascarpone Cheese
40g Parmesan, Grated
½ Shallot, finely diced
2 cloves of Garlic
25ml white wine + 25ml chicken or vegetable stock
2 tsp Olive Oil
50ml Double Cream
1 handful Parsley
1 Egg Yolk
Bring a pan of water to the boil and season with a pinch of salt. Reduce the heat to a rolling boil and add the pasta. Gently mix with a fork to make sure the pasta doesn’t stick together and cook for 8-10 minutes, depending on its thickness.
Heat a heavy based saucepan and add the butter, olive oil, garlic and shallot. On a low heat, sweat for two minutes and add the mushrooms. Cook for a further 2 minutes until the mushrooms and shallots start to caramelise. Add the white wine and vegetable stock and reduce to half.
Once the liquor’s reduced, add the cream and cook for 2 minutes, followed by 20g of parmesan and the mascarpone, mixing to remove any lumps.
Drain the cooked pasta and add to the sauce, saving a tbsp of the pasta water to help everything combine. Remove the pasta and sauce from the heat, add the remaining parmesan, chopped parsley and egg yolk. Mix everything together until full combines and serve.
Recipe Written for The Lincolnshire Chef & Featured in Lincolnshire Pride October 2015