Pappardelle with wild mushroom ragout & thyme
Preparation
Why this wine?
Good to know
Tips & insights
- Clean the wild mushrooms only dry, do not wash them, so they do not draw water.
- Sear the mushrooms in batches in a hot pan without crowding, so they take on colour rather than moisture.
- Add shallots, garlic and thyme only once the mushrooms are browned.
- Bind with a little stock and a dash of cream and round off the sauce with pasta water.
- Cook the pappardelle very al dente and finish it in the ragout; Parmesan and parsley at the end.
Frequently Asked Questions
Which wine pairs with pappardelle in wild mushroom ragout?
The Gigue. Its lively, dark fruit meets the earthiness of the wild mushrooms, and its fine tannins frame the hearty ragout. If the ragout turns especially robust, the Sarabande gives more length and spice with quiet depth and meets the mushrooms as an equal.
Which mushrooms are right for the ragout?
A mix of porcini, chanterelles, king oyster mushrooms and brown mushrooms gives depth and varied textures. Use whatever is fresh and available. Out of season, soaked dried porcini round out the aroma; their filtered soaking water can be used to bind the sauce.
Why should I not wash the mushrooms?
Mushrooms soak up water and release it again while frying, so they steam instead of browning. Clean them with a brush or a cloth and cut away earthy spots. Only this way do the roasting aromas arise that give the ragout its hearty depth.
Can I round the dish off as vegetarian?
The ragout is vegetarian by nature. If you cook strictly vegetarian, choose a Parmesan made with microbial rennet. A little butter and cream give richness; if you prefer, replace them with olive oil and a spoon of pasta water for a lighter sauce.
