Christine McFadden Cookery and Food Writing
Christine McFadden with students
Baby Chillies
Braised Cheeks
Candied Seville Orange
Peel in Syrup
Cantuccini with Black Pepper,
Fennel and Orange Zest
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Couscous Salad with
Roasted Green Garlic
Deep-Fried Egg
Easy Curry
Globe Artichokes
Glorious Green Stir-Fry
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Grilled Asparagus Salad
with Bacon and Parmesan
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Moroccan Kid Tagine with Apricots and Almonds
Mushroom, Red Pepper and Rocket Ciabatta Burgers
Mushrooms with Pappardelle,
Pine Nuts, Cream, Garlic
and Parmesan
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Jerusalem
Artichokes with Cobnuts
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roasted Squash
and Chilli Soup
Roast Grouse with
Rosemary Sorbet
Roasted Cauliflower with
Walnuts, Chives and Lemon
Rhubarb and Angelica Sorbet
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Parsnips and
Ginger Cupcakes with
Orange Drizzle
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Apple Pizza
with Walnuts
Two-Cherry Yogurt Ice
Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
Pears and Walnuts
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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