mushroom ragu pappardelle
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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