Ingredients
100 g wild mushrooms
olive oil
1/2 shallot, finely chopped
1 garlic clove, finely chopped
130 ml white wine
50 ml heavy cream
fresh / dried parsley
(1/2 tsp sugar)
salt and pepper
90 g dried (pappardelle) pasta
Preparation
Fry the mushrooms in olive oil until all the water inside has evaporated. Take out the fried mushrooms and set aside.
Add the shallot and garlic into the same, uncleaned pan and fry until soft and fragrant. Add the white wine and let it reduce slightly. Add the heavy cream and the fried mushrooms and simmer until the flavours have time to infuse. Add salt and pepper to taste. If the sauce is a bit too tart, add a small pinch of sugar. Add dried / fresh parsley at the end.
Cook pasta as package instructions in salted water. When al dente, add the cooked pasta to the mushroom sauce without straining. If the sauce is too thick, add a bit more pasta water. Serve with a sprinkle of parsley.