Mushroom Pappardelle with Mountain Pepper Leaf
Prep time: 10 mins
Cook time: 10 mins
Serves: 6
A delicious, vegetarian pasta best enjoyed with a glass of red wine! We’ve added the native Australian herb Mountain Pepper Leaf, which has a spicy, earthy flavour and an aroma of pesto.
- 10g dried porcini mushrooms
- 100g unsalted butter
- 1 white onion, diced
- 500g Swiss brown mushrooms, thickly sliced
- 1 tbsp Mountain Pepper Leaf
- 3 garlic cloves, finely chopped
- 1 tbsp balsamic or red wine vinegar
- 1kg fresh pappardelle (see Notes)
- 1/4 cup flat-leaf parsley, finely chopped
- Grated parmesan, to serve
- 1/2 cup fresh sage, to serve
A delicious, vegetarian pasta best enjoyed with a glass of red wine! We’ve added the native Australian herb Mountain Pepper Leaf, which has a spicy, earthy flavour and an aroma of pesto.
- Soak dried porcini in boiling water for 10 minutes. Squeeze out and reserve soaking liquid, then slice the mushrooms. Set mushrooms and soaking liquid aside.
- Over medium high heat, melt 60g of butter in a large frying pan. Add onion, and fry for a few minutes until golden. Add the porcini and Swiss browns and fry gently for 2-3 minutes until softened. Add the garlic and Mountain Bush Pepper and cook for another 2 minutes until softened.
- Add vinegar to deglaze any mushrooms or onions that may be sticking to the bottom of the pan.
- Cook pasta in a medium size pot of boiling salted water according to packet instructions. Drain and add the pasta to the pan of mushrooms along with 1/3 cup (80ml) of the mushroom liquid and the remaining butter.
- Once the butter has melted, add the parsley and toss to combine. Season with salt to taste, then divide among bowls and sprinkle parmesan cheese on top and torn sage.