Pappardelle with wild mushroom ragout & thyme

Wide pappardelle with a hearty ragout of mixed wild mushrooms and thyme. Vegetarian, but with umami power and earthy depth.

Mushrooms & Earth Category

20 MIN Prep time

30 MIN Cook time

4 people Servings

Preparation

Clean the wild mushrooms, break into pieces and sear vigorously in olive oil over high heat until they take on colour. Season with salt.

Finely dice the shallots and garlic, add and sweat, add the thyme and pour in the vegetable stock.

Stir in the cream and reduce for 5–8 minutes until the ragout has bound. Season to taste.

Cook the pappardelle al dente, toss with the ragout, butter and a little pasta water and serve with Parmesan and parsley.

The lively, dark fruit of the Gigue meets the earthiness of the wild mushrooms, and its fine tannins frame the hearty ragout.