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Mary Berry Mushroom Pappardelle

Mary Berry Mushroom Pappardelle
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Mary Berry Mushroom Pappardelle is a pasta dish made with wide flat pappardelle noodles coated in a creamy mushroom sauce. The mushrooms are cooked until golden and full of flavour, then brought together with cream and cheese for a smooth finish. It’s a dish that feels rustic but polished, with each element clearly defined.

Ingredients

  • Pappardelle pasta – 300 g

  • Mixed mushrooms (chestnut, button, or wild) – 400 g, sliced

  • Unsalted butter – 40 g

  • Olive oil – 1 tablespoon

  • Garlic – 2 cloves, finely chopped

  • Double cream – 250 ml

  • Parmesan cheese – 50 g, finely grated

  • Fresh parsley – 2 tablespoons, chopped

  • Salt – to taste

  • Black pepper – to taste

Instructions

  • Cook the pasta – Boil pappardelle in well-salted water until just tender, then drain, reserving a little cooking water.

  • Brown the mushrooms – Heat butter and oil in a wide pan, add mushrooms, and cook until golden and moisture evaporates.

  • Add garlic gently – Stir in garlic and cook briefly until fragrant.

  • Pour in the cream – Lower the heat and add cream, allowing it to warm without boiling.

  • Combine pasta and sauce – Add pappardelle to the pan, tossing gently to coat.

  • Finish with cheese – Stir in Parmesan and a splash of pasta water if needed.

  • Season and serve – Add salt, pepper, and parsley before serving.

Find it online: https://maryberrycooks.co.uk/mary-berry-mushroom-pappardelle/