Ingredients
- 1 onion
- 2 cloves of garlic
- 2 large, mild chilis
- 2 tbs olive oil
- 750 g fresh porcini mushrooms (or mixed fresh mushrooms)
- salt, pepper
- 100 ml white wine
- 40 g butter, cold
- 10 stalks flat leaf parsley
- 500 g pappardelle
- grated Parmesan, to taste
Preparation
1. Peel and finely cut the onion and garlic. Clean the chilis and cut into rings. Clean the mushrooms, with a brush or cloth and cut depending on the size.
2. Add the onion, garlic and chilis with olive oil in the flat pot. Heat the pot on highest level up to the roasting window, switch to medium level and roast onion mixture briefly.
3. Add the mushrooms little by little and continue to roast. Season with salt and pepper, deglaze with wine and reduce a little.
4. Fill the tall pot with water, heat on highest level until the water boils. Add salt to the water and cook pappardelle for approx. 6 minutes (or according to package instructions) until al dente.
5. Add butter to the mushrooms, finely cut the parsley and add to the mushrooms too. Season once again, drain the pappardelle and immediately plate with the mushroom ragout. Serve with Parmesan as desired.
This recipe has been tested and approved by AMC.
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