Mushroom and Parmesan Pappardelle

There’s nothing like a big bowl of pasta, lashings of cheese and a seasonal sauce on a cold day. Not only is this mushroom pappardelle super quick to make, but it’s filling and very satisfying!


1 Pack Pappardelle

100g of Shiitake mushrooms, sliced

20g Mascarpone Cheese

40g Parmesan, Grated

½ Shallot, finely diced

2 cloves of Garlic

25ml white wine + 25ml chicken or vegetable stock

25g Butter

2 tsp Olive Oil or Rapeseed Oil

50ml Double Cream

1 handful Parsley

1 Egg Yolk


Bring a pan of water to the boil and season with a pinch of salt. Reduce the heat to a rolling boil and add the pasta. Gently mix with a fork to make sure the pasta doesn’t stick together and cook for 8-10 minutes, depending on its thickness.

Head a heavy based saucepan and add the butter, olive oil, garlic and shallot. On a low heat, sweat for two minutes and add the mushrooms. Cook for a further 2 minutes until the mushrooms and shallots start to caramelise. Add the white wine and vegetable stock and reduce to half.

Once the liquor’s reduced, add the cream and cook for 2 minutes, followed by 20g of parmesan and the mascarpone, mixing to remove any lumps.

Drain the cooked pasta and add to the sauce, saving a tbsp of the pasta water to help everything combine. Remove the pasta and sauce from the heat, add the remaining parmesan, chopped parsley and egg yolk. Mix everything together until full combines and serve.

Freshly cracked black pepper, waned foccacia & a glass of Prosecco to serve.

Recipe by Steven Bennett, The Lincolnshire Chef 

Food Styling by Charlotte Hay The Creative Larder

Photography by Chris Waud Go!Photo