Porcini mushroom pappardelle pasta
"Porcini mushrooms are considered a delicacy that pair perfectly with the creamy sauce. Pappardelle are particularly suitable for this recipe, the sauce clings well to the wide noodles and ensure a beautiful, silky consistency."
Difficulty
Easy 👌Ingredients
Utensils
cutting board, knife, frying pan, spatula, large pot, colander
How-To Videos
How to prepare garlic
How to clean mushrooms
How to deglaze
Nutrition per serving
Step 1/4
- 1⅓ shallots
- ⅔ clove garlic
- 2⅔ sprigs thyme
- 1⅓ juniper berries
- 200 g porcini mushrooms
- cutting board
- knife
Mince shallots and garlic. Pluck thyme from sprigs and crush the juniper berries with a knife. Chop porcini mushrooms into large pieces.
Step 2/4
- 1⅓ tbsp olive oil
- 20 g walnuts
- 1⅓ tbsp lemon juice
- 80 ml heavy cream
- frying pan
- spatula
Heat a frying pan with olive oil and fry porcini for approx. 4 min. Add walnuts, shallots, and garlic and fry until translucent. Then deglaze the mushrooms with the lemon juice. Add the cream, thyme, and juniper.
Step 3/4
- 200 g pappardelle pasta
- large pot
Cook the pappardelle according to package instructions in a large pot of boiling water.
Step 4/4
- 46⅔ ml pasta water
- lemon zest (for serving)
- 33⅓ g lamb's lettuce
- salt
- pepper
- colander
Drain pasta, reserving some pasta water, and add to the sauce. Add pasta water and season with salt and pepper. Once well combined, serve pappardelle with some lemon zest and lamb's lettuce. Enjoy!
