Wild Mushroom Ragu with Fresh Pappardelle
Thick-sliced wild mushrooms are browned, then cooked with onion and garlic, reduced with wine, and combined with tomatoes.
- 250 g fresh pappardelle pasta
- 400 g mixed wild mushrooms
- 1 medium onion
- 3 cloves garlic
- 150 ml red wine
- 400 g chopped tomatoes
- 200 ml vegetable stock
- 10 g fresh thyme
- 60 g parmesan cheese
- 100 ml double cream
- 3 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Slice mushrooms thickly, dice onion finely, and mince garlic
- Step 2
Heat olive oil in a large heavy-based pan over high heat
- Step 3
Add mushrooms in batches, cooking until golden brown, about 4 minutes per batch, then remove
- Step 4
Reduce heat to medium, add onion to same pan and cook 5 minutes until softened
- Step 5
Add garlic and thyme, cook 1 minute until fragrant
- Step 6
Pour in red wine, scraping up any browned bits, and simmer until reduced by half
- Step 7
Add chopped tomatoes and stock, bring to a simmer
- Step 8
Return mushrooms to pan and simmer gently for 20 minutes until sauce thickens
- Step 9
Meanwhile, cook pappardelle in salted boiling water according to package instructions
- Step 10
Stir cream into mushroom ragu and season with salt and pepper
- Step 11
Drain pasta and toss with ragu, serve with grated parmesan
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