Summer Mushroom Pappardelle

Photo © Anne-Marie Minhall

It's a meat-free week for me.

It makes me think about what I'm going to eat & how & that's a good thing, right?

This is quick, nutritious - mainly - & really satisfying.

Mushroom Pappardelle with Normandy Crème Fraîche .. I know .. A culinary collision of countries.

It's worth it though.

For a couple of servings ..

2 Red Onions sliced thinly 

2 Garlic Cloves sliced ditto

1 Red Chilli chopped 

1 Yellow Pepper chunked 

4 generous handfuls of any Mushrooms you fancy, quartered 

3/4 tbsps Crème Fraîche 

1 tbsp Butter

1 tbsp Brandy 

1 tbsp Parmesan grated or shaved 

Pappardelle to suit you - Dried or Fresh 

Chives to garnish

Here we go ..

Olive 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 the 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 

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

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

For a little June seasonal touch - there are some chives to top the plate.

Once the slicing & chopping is done, the actual cooking takes moments.

There's a blue sky in front of me, the Summer Solstice is just ahead & on the stove, a light & creamy supper.

It's a good evening.

AMM