Wild Mushroom Pappardelle

This light, flavourful wild mushroom pappardelle recipe is the perfect pasta dish for summer.

The mushrooms and shallots pair perfectly for a deliciously fragrant dish that takes just 20 minutes to prepare and even less time to cook. This recipe serves four – try doubling it for a large family meal or make a smaller portion for one or two.

Serves: 4    Prep time: 20 minutes     Cooking time: 15 minutes

You’ll need:

• 8 Echalion (banana) shallots
• 300g pappardelle pasta
• 200g wild mushrooms
• 20g French tarragon
• 50ml Madeira
• 50ml olive oil
• 75g butter 

What to do:

1. Peel and dice the shallots into a medium size dice.
2. Place a large pan of salted water on the stove for the pasta and bring to the boil.
3. 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.
4. Once the pasta is cooked, drain and add directly to the pan with the shallots and mushrooms.
5. Serve in bowls.

Recipe courtesy of www.UKshallot.com

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Rachel - Silversurfers Assistant Editor

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