Recipe – Mushroom Pappardelle

Mushroom Pappardelle
I love mushrooms. ‘Meat for vegetarians’ one advertising campaign called them, and I’d suggest that this super quick pasta dish is so tasty that even die-hard carnivores won’t miss the meat. In autumn, when wild mushrooms appear in farmers’ markets and good greengrocers, use gorgeous orange pine mushrooms or meaty slippery jacks instead of the Swiss browns if you come across them. I like the slipperiness of an egg pasta, like pappardelle, with this sauce, but it also works well with farfalle or cheese-filled ravioli. Fennel seeds, popular in Italian sausages, add another savoury dimension, that makes it a natural with the soft, delicious Gentle Folk Village pinot noir from the Adelaide Hills.

Serves 4

Ingredients
  • 1 teaspoon fennel seeds, coarsely crushed
  • 75g butter, diced
  • 150g Swiss brown mushrooms, finely sliced
  • 300g button mushrooms, finely sliced
  • Salt flakes, to taste
  • 500g dried pappardelle
  • 1 bunch chives, finely sliced
  • 30g freshly grated parmesan 

Here’s all you need to know about cooking pasta perfectly (scroll down to Q&A).

Method
  1. Toast fennel seeds in a large frying pan for a few minutes until fragrant.
  2. Add butter and, when melted, add mushrooms and a good pinch of salt.
  3. Stir well, cover and cook over a low heat for a few minutes, stirring occasionally, until mushrooms have softened.
  4. Uncover and cook for a further minute or 2, until most of the liquid has evaporated. Remove from heat and set aside.
  5. Meanwhile, cook pappardelle in plenty of salted water until almost al dente.
  6. Drain, reserving a little of the cooking liquid, and add to the mushrooms.
  7. Return the pan to the heat and toss well to combine.
  8. Add chives and parmesan and continue stirring over the heat for a minute or so, until cheese is melted and everything is well combined, adding a tablespoon or 2 of the reserved cooking water if necessary to give it a creamy consistency.
  9. Serve mushroom pappardelle in warmed flat bowls.

Click Here For Print Friendly Version >

Share page on:

Order a Recipe Kit

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are Ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Previous
Next