mushroom ragu pappardelle
This is a great easy dish for a midweek dinner and can easily be turned into a veggie option. Perfect for lunchtime leftovers.
2½ tablespoons butter
1 clove garlic, crushed
2 teaspoons thyme leaves
750g mixed mushrooms, large ones halved
1¼ cups (310ml) beef stock
150g goat’s cheese, thinly sliced
Heat a frying pan over high heat. Add the butter, garlic and thyme and cook for 30 seconds. Add the mushrooms and cook for 4 minutes or until well browned. Add the stock and simmer for 4 minutes or until the mushrooms are soft.
Cook the pasta in a large saucepan of salted boiling water until al dente. Drain, toss with the mushrooms and place on serving plates. Top with the goat’s cheese and serve. Serves 4.
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