Mushroom pasta recipe with creamy pappardelle
250g pappardelle or other pasta
250ml local double cream
500g of mixed mushrooms, portobello, oyster and button
1 large shallot
2 garlic cloves
25g of butter
Rapeseed oil or mild olive oil
125ml of white wine
Salt and pepper
a large handful of fresh tarragon
Our local mushroom pasta recipe makes this quick and easy recipe a tasty meat-free dinner. The cream comes from third generation family dairy farmers, Dales Dairies in Grassington, Skipton, every day and is the finest Yorkshire has to offer. While the tarragon that gives it a distinctive warming, comes from beautiful Thirsk, where former Cordon Bleu trained chef Alison Dodd set up Herbs Unlimited, after struggling to find all the fresh quality herbs she needed for her dishes. Fresh Yorkshire produce turned into dinner in less than 15 minutes? We think you’ll love it!
All ingredients used in this recipe are available to purchase from the Fodder farm shop
Set a large pan of water to boil.
Meanwhile finely dice the shallots and prepare mushrooms, wiping and slicing all to a similar size.
Salt the boiling water and toss in the pappardelle.
In a large frying pan melt 25g of butter and a drizzle of oil on medium heat, add shallots, stirring to completely coat in oil and butter.
Add mushrooms, in batches if necessary, so they fry not steam. Once they have slightly browned add the minced garlic, stir for one minute then add the white wine. After the wine has reduced pour in all the cream and reduce temperature to low. Salt and pepper to taste.
Drain pasta and add to sauce with the tarragon, toss to completely coat in sauce.
Serve with more fresh tarragon on top if desired. Enjoy!