Quick Weeknight Pappardelle & Trompette Mushrooms
By Nicola Lando
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0 minutes prep time
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20 minutes cook time
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Easy
Your store cupboard is just the place to look for a quick weeknight dinner. And store cupboard staples don't get much more delicious than this.
We love how unique black trumpet -- or trompette -- mushrooms are, both for their intense colour, great texture, and almost blue-cheese-like aroma.
In this dish, dried egg pappardelle combines with umami-rich dried black trumpet mushrooms to make a surprising feast. Just add a little garlic, parmesan and lemon zest, and the perfect trompette mushroom recipe is all yours!
Most of the ingredients for this trumpet mushroom recipe are from the store cupboard. It will serve 2 as a light supper.
Ingredients Serves: 2
- 10g Sous Chef black trumpet mushrooms
- 25g butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 125g dried egg pappardelle
- Zest of half a lemon
- 20g parmesan, grated
Method
- Weigh the black trumpet mushrooms into a small saucepan, pour over boiling water and simmer for 7 minutes. Lift mushrooms out with a slotted spoon and rinse well. Tear into strips by hand.
- Place the butter, olive oil and garlic together into a large frying pan and warm over a gentle heat. When the garlic sizzles, add the rehydrated mushrooms with a glug of water. Season with salt and pepper.
- Cook the egg pappardelle in boiling water. Whilst the pasta cooks, increase the heat for the mushrooms to a simmer. They will absorb the butter and water.
- Drain the pasta, and pour into to the mushroom pan, reserving a ladle of pasta cooking water. Toss well, and if it looks too dry add a spoon or two of the pasta water.
- Stir in the lemon zest and half the parmesan cheese. Season to taste.
- Serve with remaining parmesan cheese.
About the author
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
