Papardelle with mushrooms cooked with Jeremiah’s fine pasta specialties

A recipe by Andrea Schmid-Getzner cooked in the backyard kitchen

Papardelle mit Pilzen auf Teller
Hinterhofküche Anders von Andrea kocht

andreakocht.at

Ingredients and preparation

The recipe can be read continuously
(4 persons)

Pasta:

400 g papardelle cook “al dente” in salted water according to the packet instructions
1 cup pasta water and set aside; strain the pasta;

Mushroom sauce:

2 onions and
1 garlic clove cut into small pieces and
4 tbsp olive oil fry
250 g mushrooms dice and sauté with the onions in the same way, season with
100 ml white wine deglaze the pan and allow the alcohol to evaporate a little;
300 ml vegetable stock and reduce everything;
1 dash of cream (250 ml) add the pasta water and boil down again, if necessary diluting with the pasta water you have collected;

Toss the papardelle in the mushroom sauce and top with the sautéed mushrooms;

Topping:

  • Sautéed mushrooms (season with teryaki sauce if necessary) &
  • Dried mushrooms
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Since 1982 we deal with one of the most popular dishes in the world: pasta in all variations. It all started with the procurement, relocation and commissioning of used equipment. Today, we design and build pasta machines, spaetzle plants and the associated process technology at our site in Satteins.

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