Mushrooms Recipe

Pasta Boscaiola

April 18, 2016

Pasta Boscaiola 0 5 0

  , ,   ,     

  • Cook 20 mins
  • 20 mins

    20 mins

  • Serve 4 Servings


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.