Pappardelle Pasta with Portobello Mushroom, Rosemary, Turkey Ragout and Parmesan
Ingredients:
Words by:
Dominic Franks
Featured in:
January 2025
Serves: 4-6
• 2 tbsp olive oil
• 50g butter
• 4 Portobello mushrooms, thickly sliced
• 20g dried porcini, soaked
• 3 garlic cloves, crushed
• 1 sprig fresh rosemary, leaves chopped
• Sea salt flakes
• Freshly ground black pepper
• 300g pappardelle
• 100ml white wine
• 300ml double cream
• 2 tsp Dijon mustard
• 50g grated Parmesan, plus extra to serve
• 350g cooked turkey meat, cut into chunks
• 75g cooked crispy bacon, cut into pieces
• Chopped parsley, to serve
Words by:
Dominic Franks
Featured in:
January 2025
County chef Rachel Green shares some tasty and nourishing recipes to help ward off winter chills.
Heat the olive oil and butter in a saucepan over a high heat and add the mushrooms, garlic and rosemary. Cook for 4 minutes, add a little of the porcini soaking water with some salt and pepper and reduce slightly.
Meanwhile, cook the pasta in a large pan of boiling salted water until al dente (firm to the bite). Drain the pasta, reserving a cup of the pasta water.
Add the wine, cream, mustard and Parmesan to the mushrooms and reduce further until thickened slightly. Stir in the turkey meat and bacon and warm through.
Place the pasta into a serving bowl, top with some sauce and scatter with some freshly chopped parsley and grated Parmesan. Serve immediately.
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