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Wild Mushroom and Marsala Pasta

Wild Mushroom and Marsala Pasta

Brought to you by: OcadoLife
    1 serving

Prep time:

Cook time:

Serves: 1

Quick to cook and full of flavour, Wild Mushroom and Marsala Pasta by Scandi cook Signe Johansen is a great solo supper, or just double the ingredients to make it for two. The wild mushrooms are made rich and indulgent with marsala and crème fraîche, and a drizzle of truffle oil adds pure luxury. If you don’t have marsala, try sherry, madeira or brandy.

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Ingredients

  • 100g mixed mushrooms, chopped
  • 100g pappardelle
  • 2 tsp olive oil
  • 1 garlic clove, finely chopped
  • 3 tbsp marsala
  • 1 tbsp crème fraîche
  • 1 tsp wholegrain mustard
  • 15g parmesan, finely grated, plus extra to serve
  • 1 small bunch of flat-leaf parsley, chopped
  • 1 drizzle white truffle oil , (optional)

Method

Step 1

If using the dried mushrooms, soak them in boiling water for 15 mins. Meanwhile, bring a pan of salted water to the boil, add the pasta; cook according to pack instructions.

Step 2

In a frying pan, heat the oil over a medium-high heat. Strain the soaked mushrooms; add them – or the fresh wild mushrooms, if using – to the frying pan. Season; cook for a few mins until they start to release their liquid and take on some colour. Lower the heat, add the garlic and cook for 15-30 secs until fragrant. Add the marsala, bubble for 15-30 secs, then stir in the crème fraîche, mustard and parmesan. Stir over a low heat for 1-2 mins; set aside.

Step 3

Drain the pasta, reserving a small cup of the cooking water; tip the pasta back into the pan. Stir the water into the mushrooms and heat gently for 1-2 mins. Check the seasoning, then tip into the pasta with a handful of the parsley and a drizzle of truffle oil, if using. Serve scattered with more parsley and parmesan, alongside a salad.

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