Mushroom peppered parpadelle with parsley pangritata

Mushroom peppered parpadelle with parsley pangritata

Those of you that know me well know I’m not the biggest fan of mushrooms, but when we saw this recipe we thought even I would like it! It’s rich and wintery from the dried mushrooms and topped with crunchy light sourdough crumbs which are delicious. It’s also super easy and quick! Save the recipe below to recreate!

Recipe (2 people):

Ingredients:
Pasta for 2 people (I made parpadelle)
20g parsley
1/2 lemon zest
1.5tbsp tarragon, chopped
150ml sweet wine
100g crustless sourdough
5 tbsp olive oil
25g dried porcini mushrooms
300g fresh mushrooms, roughly chopped
3 garlic cloves, finely chopped
1.5tsp crushed black pepper

1. Make your pasta (recipe on my other posts and on home cooking 3 story).
2. Blend parsley and bread until a crumb. Fry in 2tbsp olive oil until golden and crispy, season and set aside.
3. Cover the dried mushrooms with 225ml boiling water, stir them and leave for 10 mins
4. Put your pasta on and cook until al dente
5. Make the sauce in the mean time. Fry the rest of the oil, the fresh mushrooms, pepper corns and a pinch of salt until cooked through. Add in the garlic, rehydrated mushrooms, wine and stock. Cook for 5 mins.
6. Add the pasta and a ladle of pasta water, mix together until pasta is coated and sauce has thickened. Stir in the tarragon and lemon.
7. Serve and top with the pangritata.

This is based on a tweaked Sunday times recipe!

22 thoughts on “Mushroom peppered parpadelle with parsley pangritata

Comments are closed.