Ingredients
- 8 oz pappardelle pasta
- 3 tbsp butter, divided
- 2 tbsp olive oil, divided
- 3 tsp brown sugar, divided
- Sea salt
- 4 cups wild mushrooms (use a combination)
- 2 tbsp (about 1 medium shallot)- minced
- 1 tbsp (about 4 cloves of garlic)- minced
- 1 tsp dijon mustard
- ½ tsp red pepper flakes
- 2 cups beef stock
- 1/4 cup dry white wine
- 2 tsp cornstarch- mix into 2 tbsp beef stock
- 2 tsp flat leaf parsley- finely chopped
- Parmesan cheese
Directions
- Fill a large pot with water, heavily salt and bring to a boil.
- With a damp paper towel rub any dirt off the mushrooms and give a rough chop. Heat a large pan to medium/high heat. Working in three batches, one at a time, add ½ tbsp butter and ½ tbsp olive oil. Once hot add 1⁄3 batch chopped mushrooms and a pinch of salt. Do not touch the pan for 2 minutes (you want the mushrooms to brown). After 2 minutes, flip and add ¼ tsp brown sugar. Cook for another 2-4 minutes then take off heat and set aside, repeat 3 times until all the mushrooms are cooked.
- In the same heated pan, add remaining ½ tbsp olive oil and 1 ½ tbsp butter. Once melted, add minced shallot and cook for 3 minutes until translucent, add the minced garlic and cook for another minute. Add the dijon mustard, red pepper flakes, remaining 1 ½ tsp brown sugar- stir and pour in the beef stock and dry white wine. Bring to a simmer, lower heat and simmer for 5 minutes. Mix together cornstarch and beef stock and pour into the simmering sauce.
- Once the pasta is cooked, reserved ½ cup pasta water and set aside. Drain pasta and pour back into the pot. Pour in the cooked mushrooms, sauce and finely chopped parsley. Mix to combine, plate and top with fresh grated parmesan cheese and black pepper.
