Mushroom Pappardelle with Mountain Pepper Leaf
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.
Prep time: 10 mins
Cook time: 10 mins
10g dried porcini mushrooms
100g unsalted butter
1 white onion, diced
500g Swiss brown mushrooms, thickly sliced
1 tbsp Mountain Bush Pepper
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
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.