Learn how to prepare a Pappardelle with mushroom ragu
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Easier than the recipe in this edition, impossible. Many people are still reluctant to deal with mushrooms, because they don’t understand how simple it is to cook with any of them.
One of the few requirements of these fungi is cleaning and hygiene. They should not be washed under any circumstances. Mushrooms are practically sponges, which would absorb a lot of water and lose the delicate flavor they usually impart. Using a paper towel or, at most, a damp cloth would be enough to get them ready for use.
When I thought about publishing this recipe, I imagined the possibility of (also) using leftovers, as, most of the time, mushroom packages have standard sizes and are not always suitable for the dishes we intend to make.
In this recipe here, I used exactly that, leftovers from other dishes. And any mushroom would fit into it, like porto belo, eryngii or any other. In the same way that only one species could be used, depending on each person’s preference.
To cook the pasta, use plenty of water and salt. Some Italian chefs tend to taste the cooking water before adding the pasta. If it tastes like sea water, it’s perfect.
Observe the recommended cooking time, but, here, as there will still be a final heating together with the sauce (ragù), it is best to remove it a minute earlier than indicated, to complete the cooking together with the sauce.
And that’s it, without any secrets.
Enjoy!
The dishes are from CW.Cristiana Wolf Ceramicas (@cristiwolf).
Pappardelle with mushroom ragu
Anacreon of Teos
Performance4 to 5 servings.
PreparationEasy
Ingredients
- 100 g of shiitake mushrooms
- 100 g of shimeji mushrooms
- 100 g of Paris mushrooms
- 1 small onion, chopped
- 200 ml of cream
- 1 tablespoon of tomato paste
- 2 tablespoons chopped parsley
- 1 tablespoon of butter
- 400g pappardelle (I used Paganini)
- Salt and black pepper (always freshly ground) to taste
Method of preparation
- Clean the mushrooms (with a paper towel or damp cloth) and cut them into slices or regular pieces.
- Heat the butter in a large frying pan and quickly brown the onions – with a pinch of salt. Add the mushrooms and sauté them, spreading them across the bottom of the pan, without stirring too much, so as not to release too much water.
- When the mushrooms are cooked (10 minutes), add the tomato paste and mix. Add the cream and stir well to incorporate all the elements in the pan. Add salt and pepper.
- Separately, in a large pan, heat 4 liters of water and bring to a boil. Once done, add a tablespoon of salt, let it dissolve and wait for it to boil again.
- Cook the pappardelle in this water for the time indicated on the package, minus one minute, which will be the final cooking time in the pan with the ragu.
- Remove the dough from the pan, place it in the frying pan with 2 tablespoons of the cooking water and let it heat up.
- Serve immediately.
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