Pappardelle, with Beans and Mushrooms
Instructions:
- A mixture of wild and cultivated mushrooms help to give this dish a rich and nutty flavour.
- 30ml/2 tbsp olive oil
- 50g/2oz/4 tbsp butter
- 2 shallots, chopped
- 2-3 garlic cloves, crushed
- 675g/l ½ lb mixed mushrooms, thickly sliced
- 4 sun-dried tomatoes in oil, drained and chopped
- 90ml/6 tbsp dry white wine 4OOg/14 oz can borlotti beans, drained
- 45ml/3 tbsp grated Parmesan cheese
- chopped fresh parsley, to garnish
- salt and ground black pepper
- cooked pappardelle, to serve
- Heat the oil and butter in a frying pan and fry the shallots until they are soft.
- Add the garlic and mushroom and fry for 3-4 minutes. Stir in the sun-dried tomatoes, wine and add seasoning to taste.
- Stir in the borlotti beans and cook for 5-6 minutes, until most of the liquid has evaporated from the pan and the beans are warmed through.
- Stir in the grated Parmesan 4cheese. Sprinkle with parsley and serve immediately with freshly cooked pappardelle.
- Serves 4