Pappardelle with Creamy Wild Mushroom and Truffle Oil

Ingredients

• 400 g pappardelle
• 350 g mixed wild mushrooms
• 20 g dried porcini mushrooms
• 200 ml double cream
• 3 shallots
• 2 garlic cloves
• 1 tbsp truffle oil
• 60 g parmesan, finely grated

Method

1. 1

   Soak the dried porcini mushrooms in 150ml of boiling water for 15 minutes. Drain, reserving the soaking liquid, and roughly chop the porcini.

2. 2

   Cook the pappardelle in a large pan of salted boiling water according to packet instructions. Reserve pasta water then drain.

3. 3

   Meanwhile, finely slice the shallots and fry in butter over a medium heat for 5 minutes. Add the crushed garlic and fresh mushrooms and cook on high heat for 5–6 minutes until golden.

4. 4

   Add the porcini and their strained soaking liquid. Simmer for 3 minutes until reduced by half.

5. 5

   Pour in the double cream and simmer gently for 4 minutes until the sauce thickens. Season with salt and pepper.

6. 6

   Toss the drained pappardelle through the mushroom sauce. Serve drizzled with truffle oil and scattered with parmesan.