Pappardelle of Shallots, Wild Mushrooms and Tarragon

Another little recipe to inspire you for Valentines day.  This is a very simple dish to prepare and cook, and does not require any special culinary skills!

Chef Paul Collins says: ‘Pappardelle of Shallots’ We say: ‘Shallot and mushroom pasta’. If the way to a person’s heart is through their stomach this dish is bound to win you some love.

Serves 2

Preparation time: 20 minutes

Cooking time: 15 minutes


You’ll need:

4 Echalion (banana) shallots

150g pappardelle pasta

100g wild mushrooms

10g French tarragon

25ml Madeira

25ml olive oil

38g butter

Parmesan cheese


What to do:

Peel and dice the shallots into a medium size dice.

Place a large pan of salted water on the stove for the pasta and bring to the boil.

Sauté the shallots in the olive oil and, when almost cooked through, add the wild mushrooms. Allow to cook for 1 minute and then season with salt and pepper. Add the Madeira and allow it to reduce. To this mushroom mix, now add the chopped tarragon and butter. This should form a sauce that will coat the pasta.

Once the pasta is cooked, drain and add directly to the pan with the shallots and mushrooms.

Serve in bowls and grate over some fresh parmesan.

Recipe devised by: Chef Paul Collins


Recipe from:

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Mother of three grown-up daughters I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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