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Italian Woodman's Mushrooms:
Pappardelle alla Boscaiola

What's the big idea?

Pasta with wild mushrooms is a dish you can expect to see on the menu almost anywhere in Italy. Porcini would be the favoured mushroom variety if you can get them, but otherwise use a mix of whatever flavoursome types of mushrooms you can find.

Shopping List

Here's the list of what you need:

  • 8-10oz tagliatelle
  • 12oz wild mushrooms, washed and chopped
  • 2 shallots, very finely chopped
  • 1 x 400g tin chopped tomatoes
  • 2 tablespoons fresh parsley, chopped
  • 1 clove of garlic, minced
  • ½ teaspoon dried rosemary
  • A few leaves of sage, finely chopped
  • 3-4 tablespoons olive oil
  • 200ml dry white wine
  • Salt & black pepper
  • Freshly grated parmesan cheese

What To Do

  • Heat the oil in a large casserole suitable for use on the hob
  • Fry the shallots and herbs for 5 minutes
  • Add 100ml of wine and the tomatoes. Reduce the heat and simmer gently for half an hour
  • Add the mushrooms and a little more wine if needed. Continue to simmer for a further 5-10 minutes
  • Cook the pasta until al dente. Remove from the heat and drain
  • Combine the pasta with the sauce and serve. Sprinkle with grated parmesan

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