April 18, 2016
By Australian Mushrooms Dinner, Pasta, Quick n Easy Quick & easy, Weekday dinner stovetop Favourites
400g pappardelle pasta
1 tbs olive oil
3 large French shallots (see tip), thinly sliced
2 garlic cloves, crushed
200g spicy pancetta, chopped
200g cup mushrooms, thinly sliced
200g Swiss brown mushrooms, thinly sliced
300ml thickened cream
1/3 cup flat-leaf parsley, chopped
50g, parmesan, finely grated
1Cook pasta following packet directions until al dente.
2Meanwhile, heat oil in a large frying pan over medium heat. Add shallots, garlic and pancetta. Cook, stirring occasionally, for 5 minutes. Add mushrooms, increase heat to high and cook for 3 minutes.
3Stir in cream and season with salt and pepper. Reduce heat to medium and simmer gently for 5 minutes or until sauce is reduced slightly.
4Drain the pasta and return to the hot pan, pour over the mushroom sauce, add the parsley and three-quarters of parmesan and toss over low heat until combined. Serve topped with remaining parmesan.
Tip: French shallots are also called eshallots, they resemble small brown onions, you can replace them with 1 large brown onion if you like. The pancetta can be replaced with bacon.