Pappardelle con Ragù di Funghi Misti (Pappardelle with Mixed Mushroom Ragù)
Pappardelle con Ragù di Funghi Misti (Pappardelle with Mixed Mushroom Ragù) is a traditional Italian recipe for a classic vegetarian dish of pasta served in a mushroom ragù with vegetables, tomatoes and white wine. The full recipe is presented here and I hope you enjoy this classic Italian version of: Pappardelle with Mixed Mushroom Ragù (Pappardelle con Ragù di Funghi Misti).
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Fresh pappardelle pasta is paired with a comforting sauce packed with multiple types of mushrooms. Pappardelle are wide, long noodles perfect for holding the hearty mushroom sauce. You can either toss the mushroom ragù with fresh pappardelle from your local market or make your own (this is easier than it sounds, take the basic egg noodle recipe and roll out as for making linquine then cut into wide strips for the pappardelle). Though the recipe calls for mixed wild mushrooms it could also be made with just ceps (penny buns) or any Agaricus (filed mushrooms and relatives) mushrooms, including cultivated mushrooms.
Ingredients:
4 tbsp extra-virgin olive oil
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
2 garlic cloves, finely chopped
½ red chilli, finely chopped
2 fresh thyme sprigs
20g dried porcini mushrooms, reconstituted in warm water
500g mixed wild mushrooms
3 tbsp white wine
400g tin chopped plum tomatoes
300ml hot vegetable stock
350g fresh pappardelle pasta
sea salt and freshly-ground black pepper, to taste
freshly-grated Parmesan cheese and fresh thyme leaves, to serve
Method:
Place a large frying pan over medium heat. Add the olive oil and when hot use to fry the onion, celery, carrot, garlic, chilli, and thyme for about 5 minutes, or until softened. Squeeze out the soaked dried porcini (reserve the soaking water) and stir into the pan. Add the fresh mushrooms and fry for a minute or so.
Increase the heat, add the white wine, and allow to evaporate.
Now add the tomatoes and the reserved porcini soaking liquid along with the stock, then season to taste with salt and freshly-ground black pepper. Bring to a boil, then reduce the heat, partially cover with a lid, and simmer gently for 45 minutes.
Just before the mushroom ragù is ready, bring a large pan of salted water to a boil and cook the pappardelle pasta until al dente (about 2-3 minutes).
Drain the pasta and combine well with the ragù.
Serve immediately garnished with a sprinkling of grated Parmesan and some fresh thyme.
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