I love mushrooms. ‘Meat for vegetarians’ one advertising campaign called them, and I’d suggest that this super quick mushroom pappardelle 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. See the video below for another deliciously easy pasta dish with mushrooms.
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