Quick Weeknight Pappardelle & Trompette Mushrooms

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


  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. Stir in the lemon zest and half the parmesan cheese. Season to taste.
  6. Serve with remaining parmesan cheese.
© Speciality Cooking Supplies Limited 2021

1 comment

  • Delicious and quick. will not be sorry you made this.

    sheryl on

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