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Pappardelle with Leek, Mushrooms and Pangrattato

The stormy weather across Europe is signalling that autumn is near, and all I can think about is having leeks and mushrooms!


When I was an omnivore this was one of my favourite recipes, traditionally you would make it with a prosciutto cartouche trapping the flavour. I'm thrilled that it works so well with the mushrooms as an alternative!


This is proper comfort food. I can smell the woods we used to play in as children when I eat this delicate, rustic dish.

 
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Ingredients

2 Leeks

2 Oyster Mushroom Clusters

A chunk of Stale Bread

4-5 Dried Porcini Mushrooms

1 Glass of White Wine

400ml Veg Stock

A few sprigs of Thyme

A few sprigs of Rosemary

 
  • If you are making fresh pasta knead the pasta before starting.

  • First make your pangrattato. Cut the crust off your bread then blend it with the rosemary, dried porcini mushroom and a drizzle of olive oil in a food processor. Set to one side.

  • Pluck the oyster mushroom petals from the cluster and fry in vegetable oil on a flaming hot shallow pan.

  • Place another pan on top and press the mushrooms. Let the water squeeze out.

  • Once the water has evaporated sprinkle with thyme, flip the mushrooms and repeat the process until nicely seared and brown. Set to one side.

  • Chop the leeks and garlic.

  • Melt a knob of butter and a drizzle of olive oil in a pot and add the leek, garlic and more thyme.

  • Stir for 2 minutes then add the white wine

  • Once the wine has evaporated cook for 3 minutes then add the veg stock.

  • Place the Mushroom petals over the leek to create a cartouche, sealing the steam in. If you don't have enough to cover simply cut a circle with parchment paper and cover.

  • Bring to a simmer and cook with a lid on for 20-25 minutes.

  • If you are making fresh pasta use this opportunity to make your pappardelle

  • Fry the pangrattato on a small pan with plenty of olive oil until crispy.

  • When the leek has cooked remove the mushrooms, slice into strips and add back to the leek.

  • Mix well and add the pasta directly to the pan.