Quick Weeknight Pappardelle & Trompette Mushrooms Recipe
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 Lando is the co-founder and CEO of Sous Chef, where she has spent more than a decade sourcing, tasting and selecting specialist ingredients, cookware and tableware from producers around the world.
She trained at Leiths and later completed a stage at a Michelin-starred London restaurant, experiences that helped shape Sous Chef’s original mission: to give home cooks access to the same exceptional ingredients used by professional chefs.
Today, Nicola leads much of Sous Chef’s product sourcing and ingredient selection, working directly with producers and travelling internationally to food fairs, farms, mills and manufacturers. She tastes thousands of products each year and has built deep expertise across storecupboard ingredients, olive oil, condiments, spices, preserved foods and specialist cooking ingredients.
She holds an olive oil sommelier certification from ESAO in Spain, Imperial Executive Education’s Certificate in Nutrition for Health: Evidence-Based Tools and Strategies certificate; as well as studying Food Safety and Control at University of Greenwich.
Nicola also writes recipes and ingredient guides for Sous Chef, combining practical cooking experience with first-hand knowledge from producers, suppliers and specialist food makers. Her work focuses on helping cooks understand how to choose better ingredients, use them well, and get more flavour from their cooking.
