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Mushroom Ragout Pappardelle
We’ve replaced the meat with these meaty portobello mushrooms, for a fast and easy vegetarian recipe. Topped with parmesan to give an extra layer of yum!
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Recipe - SUPA IGA Georges Hall
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Mushroom Ragout Pappardelle
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
0
Ingredients
2 tbsp olive oil
1 cup sliced swiss brown mushrooms
4 Portobello mushrooms, sliced
½ cup oyster or enoki mushrooms
4 garlic cloves, crushed
2 tsp fresh rosemary leaves
¼ cup dry white wine
1 cup vegetable stock
¼ cup fresh parsley, chopped
¼ cup grated parmesan
250g pappardelle or pasta of choice
Directions
  1. Heat butter and olive oil in a pan over high heat until butter is melted.
  2. Add mushrooms and garlic. Cook, stirring occasionally, until golden (2-4 minutes).
  3. Add wine, cook for 1-2 minutes, then add stock and cook until liquid has reduced by half (5-10 minutes).
  4. Stir through parsley and rosemary and season with salt and pepper and keep warm.
  5. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente.
  6. Drain pasta and divide among bowls. Spoon over ragù and top with parmesan and fresh parsley. Serve immediately.
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 tbsp olive oil
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Balducci Extra Virgin Olive Oil, 500 Millilitre
$9.00$1.80/100ml
1 cup sliced swiss brown mushrooms
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Mushrooms Cups Pack 200g, 1 Each
$5.00
4 Portobello mushrooms, sliced
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Ruffie Rustic Foods Portobello Mushroom Risotto With White Beans, 350 Gram
$7.00$2.00/100g
½ cup oyster or enoki mushrooms
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Mushrooms Cups Pack 200g, 1 Each
$5.00
4 garlic cloves, crushed
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MasterFoods™ Finely Crushed Garlic, 170 Gram
$3.00$1.76/100g
2 tsp fresh rosemary leaves
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MasterFoods Rosemary Leaves, 16 Gram
$2.00$12.50/100g
¼ cup dry white wine
Not Available
1 cup vegetable stock
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Campbell's Real Vegetable Liquid Stock, 500 Millilitre
$2.30$0.46/100ml
¼ cup fresh parsley, chopped
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MasterFoods Herbs & Spices Parsley Flakes, 4 Gram
$1.80$45.00/100g
¼ cup grated parmesan
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Perfect Italiano Shredded Parmesan, 125 Gram
$3.50$2.80/100g
250g pappardelle or pasta of choice
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San Remo Fettuccine Egg Noodle Pasta, 250 Gram
$1.80$0.72/100g

Directions

  1. Heat butter and olive oil in a pan over high heat until butter is melted.
  2. Add mushrooms and garlic. Cook, stirring occasionally, until golden (2-4 minutes).
  3. Add wine, cook for 1-2 minutes, then add stock and cook until liquid has reduced by half (5-10 minutes).
  4. Stir through parsley and rosemary and season with salt and pepper and keep warm.
  5. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente.
  6. Drain pasta and divide among bowls. Spoon over ragù and top with parmesan and fresh parsley. Serve immediately.