MUSHROOM PAPPARDELLE
Servings: 4-6
Ingredients
1 tbsp NOMU Extra Virgin Olive Oil
50ml butter
150g white button mushrooms, destalked and quartered
150g portabellini mushrooms, destalked and quartered
120g king oyster mushrooms
5 sprigs sage
NOMU Provencal Rub
NOMU Sea Salt and NOMU Black Pepper
1 cup prepared NOMU Chicken Stock
500g fresh pappardelle
TO SERVE:
Mascarpone
Truffle oil
Directions
Heat the Olive Oil and butter in a heavy-based saucepan. Add all the mushrooms, sage and Provencal Rub and sauté until soft and golden. Season
well with Sea Salt and Black Pepper. Deglaze the pan with the chicken stock and simmer for a few minutes.
Heat a large pot of salted water and cook the pasta until al dente. Add the pasta to the mushroom ragu and toss through. Serve with a quenelle of mascarpone and a drizzle of truffle oil.
Ingredients
1 tbsp NOMU Extra Virgin Olive Oil
50ml butter
150g white button mushrooms, destalked and quartered
150g portabellini mushrooms, destalked and quartered
120g king oyster mushrooms
5 sprigs sage
NOMU Provencal Rub
NOMU Sea Salt and NOMU Black Pepper
1 cup prepared NOMU Chicken Stock
500g fresh pappardelle
TO SERVE:
Mascarpone
Truffle oil
Directions
Heat the Olive Oil and butter in a heavy-based saucepan. Add all the mushrooms, sage and Provencal Rub and sauté until soft and golden. Season
well with Sea Salt and Black Pepper. Deglaze the pan with the chicken stock and simmer for a few minutes.
Heat a large pot of salted water and cook the pasta until al dente. Add the pasta to the mushroom ragu and toss through. Serve with a quenelle of mascarpone and a drizzle of truffle oil.
Ingredients
1 tbsp NOMU Extra Virgin Olive Oil
50ml butter
150g white button mushrooms, destalked and quartered
150g portabellini mushrooms, destalked and quartered
120g king oyster mushrooms
5 sprigs sage
NOMU Provencal Rub
NOMU Sea Salt and NOMU Black Pepper
1 cup prepared NOMU Chicken Stock
500g fresh pappardelle
TO SERVE:
Mascarpone
Truffle oil
Directions
Heat the Olive Oil and butter in a heavy-based saucepan. Add all the mushrooms, sage and Provencal Rub and sauté until soft and golden. Season
well with Sea Salt and Black Pepper. Deglaze the pan with the chicken stock and simmer for a few minutes.
Heat a large pot of salted water and cook the pasta until al dente. Add the pasta to the mushroom ragu and toss through. Serve with a quenelle of mascarpone and a drizzle of truffle oil.
Ingredients
1 tbsp NOMU Extra Virgin Olive Oil
50ml butter
150g white button mushrooms, destalked and quartered
150g portabellini mushrooms, destalked and quartered
120g king oyster mushrooms
5 sprigs sage
NOMU Provencal Rub
NOMU Sea Salt and NOMU Black Pepper
1 cup prepared NOMU Chicken Stock
500g fresh pappardelle
TO SERVE:
Mascarpone
Truffle oil
Directions
Heat the Olive Oil and butter in a heavy-based saucepan. Add all the mushrooms, sage and Provencal Rub and sauté until soft and golden. Season
well with Sea Salt and Black Pepper. Deglaze the pan with the chicken stock and simmer for a few minutes.
Heat a large pot of salted water and cook the pasta until al dente. Add the pasta to the mushroom ragu and toss through. Serve with a quenelle of mascarpone and a drizzle of truffle oil.
