Clean the mushrooms with a dry brush or rinse briefly and pat dry at once; slice them about 5 mm thick. Thinly slice the garlic and chop the parsley.

Ingredients

• 320 gNoodles, egg, dry, enriched → Make it at home: Fresh egg pasta (90 min) (opens in a new tab)
• 600 gMushrooms, white, raw
• 30 gOil, olive, salad or cooking
• 30 gButter, without salt
• 4 clovesGarlic, raw
• 20 gParsley, fresh
• 3 gSalt, table
• 1 gSpices, pepper, black
• 50 gCheese, parmesan, grated
• 580 gBeverages, water, tap, drinking
• 2,420 gBeverages, water, tap, drinking not counted – removed
• 2 gSalt, table editorial addition

Nutrition and allergens are calculated with the ingredient as listed in the recipe.

Method

1. Clean the mushrooms with a dry brush or rinse briefly and pat dry at once; slice them about 5 mm thick. Thinly slice the garlic and chop the parsley.
2. Heat the oil in a large frying pan and fry the mushrooms over high heat in two batches. Do not stir at first; they release water and only start to brown once it has evaporated. Fry each batch for 8–10 minutes until golden.
3. Return all the mushrooms to the pan, lower the heat to medium, add the butter and garlic and cook for a minute, just until the garlic smells fragrant; it must not brown. Season with salt and pepper and take the pan off the heat.
4. Bring 3 litres of water with 20 g of salt to the boil, add the dried egg pappardelle and cook them al dente according to the packet, usually 7–9 minutes. Fresh homemade pappardelle (Fresh egg pasta recipe) need only 3–4 minutes. Before draining, set aside 100 ml of the cooking water and drain the rest.
5. Transfer the pasta to the pan with the mushrooms, add the reserved water and half of the Parmesan and toss over low heat for 1–2 minutes until a glossy, creamy sauce forms. Stir in the parsley and serve with the remaining Parmesan.