3 tbsp Lurpak butter
2 clove garlic, grated
2 tsp fresh thyme leaves
2 King brown mushrooms, sliced
200gm Swiss brown (or button) mushrooms, sliced
100gm Oyster mushrooms, roughly torn
400gm Pappardelle pasta
100gm Goats cheese
Cobram Extra Virgin Olive Oil for frying
Place a large saucepan of salted water over a medium high heat and bring to the boil.
To make the ragout, place a large pan over medium heat and add olive oil. Add in the button mushrooms with a pinch of salt and cook for a few minutes, or until they become golden brown. Set aside. Repeat the process with the King Brown mushrooms.
Meanwhile, in the boiling salted water, cook the pasta to al dente, following the packet instructions.
Add garlic and olive oil to pan. Add fresh thyme and butter, and simmer for a few minutes. Add the cooked mushrooms, the Oyster Mushrooms and a few tablespoons of the pasta water to the pan. Cook over medium heat until the sauce thickens.
Once pasta is al dente, drain and serve into bowls. Top with the mushroom ragout and goats cheese.
Wine Match: Silkman Chardonnay 2017 & Dalfarras Sangiovese 2016.
For more inspiration check out these recipes on cookspantry.tv!