Mushroom, basil and broccoli pappardelle
Mary Berry's mushroom pasta dish is the perfect midweek dish - full of flavour with chunky chestnut, Portobello and shiitake mushrooms.
Ingredients
- knob of butter
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 250g/9oz chestnut mushrooms, thickly sliced
- 250g/9oz Portobello mushrooms, thickly sliced
- 250g/9oz shiitake mushrooms, thickly sliced
- 350g/12oz pappardelle pasta
- 200g/7oz Tenderstem broccoli
- 200ml/7fl oz double cream
- 3 free-range egg yolks
- 125²µ/4½´Ç³ú Parmesan, grated
- large bunch basil, leaves chopped
- salt and freshly ground black pepper
Method
Melt the butter and oil in a large frying pan over a medium heat. Add the garlic and fry for a few seconds. Add all of the mushrooms and toss until just starting to brown. Season well with salt and pepper and set the pan aside.
Cook the pasta in a saucepan of salted boiling water according to the packet instructions. Three minutes before the end of the cooking time, add the broccoli. Drain the pasta and broccoli, reserving 2 tablespoons of the pasta water.
Meanwhile, place the cream, egg yolks and Parmesan in a small bowl and beat together with a fork.
Pour the cream mixture into the pan of mushroom and stir well to combine. Season well with salt and pepper.
Add the pasta, broccoli and pasta water to the pan and stir over a gentle heat.
Stir in the basil and serve piping hot in wide bowls.
Recipe Tips
This dish is best when made and served straightaway. It is not suitable for freezing.
