Pappardelle with balsamic and mushroom sauce
Try Pappardelle with balsamic and mushroom sauce by FOOBY now. Or discover other delicious recipes from our category main dish.
- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 300 gpasta flour
- 25 gwhite flour
- 3eggs
- ½ tbspolive oil
- salted water
- 200 gking oyster mushrooms
- 200 goyster mushrooms
- 1red onion
- ¼ bunchsage
- olive oil
- ½ tspsalt
- a littlepepper
- 1garlic clove
- 1 dlwhite wine
- 1 dlbalsamic vinegar
Instructions
Step 1
Tip the flour onto the work surface, mix, create a well in the centre. Pour the eggs and oil into the well. Starting from the inside of the well, gradually combine the flour with the mixture to form a thick paste. Mix in the remainder of the flour. Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.Step 2
Using a pasta machine or by hand, thinly roll out ¼ of the dough at a time, ensuring that the pieces of dough are roughly the same length.Step 3
Dust the dough with a little flour, roll up from the short edge. Cut the rolls of dough into strips approx. 2.5 cm wide. Separate the pappardelle, place on a floured tea towel.Step 4
Cook the pappardelle in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the pappardelle.Step 5
Cut the king oyster mushrooms lengthwise into thin slices, cut the oyster mushrooms into strips. Peel the onion, cut into thin rings, finely chop the sage. Heat a dash of oil in a non-stick frying pan. Fry the mushrooms for approx. 5 mins. per batch, remove, season. Reduce the heat, sauté the onion in the same pan, add the crushed garlic, cook briefly. Pour in the wine and balsamic, reduce almost completely.Step 6
Return the mushrooms to the pan with the sage, pour in the reserved cooking water, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Add the pappardelle, mix and heat gently.