Pappardelle met wilde paddenstoelen en parmezaan

Wide pappardelle in a creamy sauce of wild mushrooms, garlic and freshly grated Parmesan. Ready in under 30 minutes and pretty enough to impress.

📝 Ingredients

• 200 g pappardelle (dried)
• 300 g wild mushrooms (e.g. shiitake, chestnut mushrooms or oyster mushrooms)
• 1 shallot
• 2 cloves garlic
• 20 g unsalted butter
• 1 tbsp olive oil
• 75 ml dry white wine
• 150 ml heavy cream
• 50 g freshly grated Parmesan
• Pinch of nutmeg
• Handful of fresh parsley
• Salt and freshly ground black pepper

👨‍🍳 Instructions

1. 1Bring a large pot of generously salted water to a boil.Clean the wild mushrooms with a damp cloth and roughly chop them. Peel and finely chop the garlic. Finely slice the shallot.Heat the butter with a splash of olive oil in a large skillet over medium heat. Add the shallot and cook gently for 2 minutes.Add the garlic and mushrooms. Cook over high heat, without stirring too much, until the mushrooms are golden brown. This takes about 5 to 7 minutes.Deglaze with the white wine and let it reduce for 1 minute. Add the heavy cream and turn the heat down. Season with salt, pepper and a pinch of nutmeg.Cook the pappardelle according to the package instructions until al dente. Reserve a cup of the pasta water before draining.Add the pasta to the sauce and toss well. Stir in a few tablespoons of the reserved pasta water to make the sauce creamy and silky.Divide between two plates, grate plenty of Parmesan over the top and sprinkle with freshly chopped parsley. Serve immediately.