Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Mushroom Pappardelle

This is one of my favourite pasta dishes. Coming in at less than £2 a head if you like mushrooms (I know not everyone does!) you’ll love this. Use whatever pasta you have but I personally like Pappardelle for this recipe. The dried porcini are a must – the stock they produce adds so much flavour. If you can source the a wide variety of mushrooms they’ll add texture, interest and flavour.⠀

Add the fresh herbs and more grated cheese if required.

Serves: 4

Prep: 5 minutes
Cooking: 10 hours
Total: 15 minutes

Difficulty: easy


400g fresh or dried pappardelle pasta⠀
400g mixes fresh mushrooms⠀
2 small onions chopped⠀
3 garlic cloves crushed⠀
50g dried porcini mushrooms⠀
4 tbsp Greek Yogurt⠀
Juice of a lemon⠀
4 tbsp grated Pecorino or Parmesan
Greek basil or fresh thyme⠀

Add the porcini to a bowl and cover with 100ml boiling water. Leave to soak for 10 minutes.⠀

Sauté the onion and garlic in a pan with a lug of oil for 10 minutes.⠀

Remove the soaked porcini using a fork onto a board and roughly chop. Add to the onion and garlic in the pan.⠀

Add the porcini stock (try to avoid the bottom tbsp stock as it can be gritty) a generous amount of seasoning and reduce.⠀

Cook the pasta according to packet instructions.⠀

Add the fresh mixed mushrooms, large ones torn, to the pan and toss for 2-3 minutes. Don’t overlook them. They should still be firm. Add the yogurt and stir.

Splash a ladleful of pasta water into the mushroom pan, drain the pasta and add the pasta to to the mushroom mixture.⠀

Add the pecorino and squeeze over the lemon juice.

Print Recipe

Share recipe: Facebook Twitter Share Share