mushroom ragu pappardelle

  • 2½ tablespoons butter
  • 1 clove garlic, crushed 
  • 2 teaspoons thyme leaves 
  • 750g mixed mushrooms, large ones halved 
  • 1¼ cups (310ml) beef stock 
  • 400g pappardelle 
  • 150g goat’s cheese, thinly sliced
  1. Heat a frying pan over high heat. Add the butter, garlic and thyme and cook for 30 seconds. Add the mushrooms and cook for 4 minutes or until well browned. Add the stock and simmer for 4 minutes or until the mushrooms are soft.
  2. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain, toss with the mushrooms and place on serving plates. Top with the goat’s cheese and serve. Serves 4.

 

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