Mushroom Pappardelle

Photo © Anne-Marie Minhall

The bounty of autumn.

This is a quick supper for one with a splash of brandy in it (only if you fancy ..)

Line up the following:

1 Small Onion chopped

2 Garlic Cloves sliced

1 Chilli thinly sliced

1 Red Pepper chunked

4 generous handfuls of any Mushrooms you fancy, quartered 

3/4 tbsps Crème Fraîche

1 tbsp Brandy

Parmesan

Pappardelle

There's some oil in a pan on a medium heat

Add the onion, garlic, chilli & pepper

Sweat gently for 10 to 15 minutes

Mushrooms go in together with some butter

Season

Add the brandy and/or a little warm water & gently simmer

Get your pasta cooking in another pan with simmering water

5 minutes before your pappardelle is ready, pop the crème fraîche into the pan of mushrooms & stir

Once the pasta is ready, use tongs to remove it from the saucepan & take it to the mushroom mix

Onto a plate everything goes topped with Parmesan, grated or shaved

The brandy brings some warmth and extra flavour to this creamy, comforting repast.

The mushrooms love a tot of Remy Martin.

AMM