mushroom ragu pappardelle
- 2½ tablespoons butter
- 1 clove garlic, crushed
- 2 teaspoons thyme leaves
- 750g mixed mushrooms, large ones halved
- 1¼ cups (310ml) beef stock
- 400g pappardelle
- 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.
© DONNA HAY GROUP
