members recipes

Chef Paul Collins says: ‘ Pappardelle of Shallots, Wild Mushrooms and Tarragon’ We say: ‘ Shallot and mushroom pasta’

Ingredients

You’ll need:
8 Echalion (banana) shallots
300g pappardelle pasta
200g wild mushrooms
20g French tarragon
50ml Madeira
50ml olive oil
75g butter
Parmesan cheese

Method

What to do:
Peel and dice the shallots into a medium size dice.

Place a large pan of salted water on the stove for the pasta and bring to the boil.

Sauté the shallots in the olive oil and, when almost cooked through, add the wild mushrooms. Allow to cook for 1 minute and then season with salt and pepper. Add the Madeira and allow it to reduce. To this mushroom mix, now add the chopped tarragon and butter. This should form a sauce that will coat the pasta.

Once the pasta is cooked, drain and add directly to the pan with the shallots and mushrooms.

Serve in bowls and grate over some fresh parmesan.