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Moroccan Kid Tagine with Apricots and Almonds
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Mushrooms with Pappardelle,
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Mushroom Pasta Cookery classes South West England
 
 

Mushrooms with Pappardelle, Pine Nuts, Cream,
Garlic and Parmesan

A rich and creamy sauce that clings unctuously to broad ribbons of pasta. You can use one type of mushroom, or, for different textures and flavours, try a mixture.
Serves 4

shallots 2, finely chopped
olive oil 2 tbsp
butter 25g
large garlic cloves 2, very thinly sliced
mushrooms 450g, cut into even-sized segments, left whole if small
thyme leaves 1 tsp
lemon finely grated zest of ½
sea salt flakes
freshly ground black pepper 
pappardelle or other wide ribbon pasta 450g
toasted pine nuts 75g
whipping cream 300ml, preferably organic
freshly grated Parmesan cheese 6 tbsp plus extra to serve
chopped flat leaf parsley 2 tbsp

1) Bring a large saucepan of salted water to the boil.

2) While the while the water is heating, fry the shallots in the olive oil and butter for about 2 minutes until softened. Add the garlic and fry for another minute.

3) Add the mushrooms and thyme to the pan. Cook, stirring, for about 5 minutes or until the mushrooms start to give up their liquid.

4) Sprinkle with the lemon zest and season with salt and pepper. Cook for another minute or two or until the liquid has evaporated.

5) Meanwhile, cook the pasta until ‘al dente’.

6) Add the pine nuts, cream and Parmesan to the mushroom pan and stir until heated through. Check the seasoning.

7) Drain the pasta and tip into a large warm serving dish. Pour the mushroom mixture over the top and sprinkle with the parsley. Serve with extra Parmesan.

 

Recipe © Christine McFadden from The Farm Shop Cookbook published by
Absolute Press/Bloomsbury

         
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