Pappardelle recipe with fresh mushrooms

Ingredients to make Pappardelle with fresh mushrooms:

• 200 g pappardelle fresh pasta
• 2 fresh boletus
• 1 tablespoon of dried boletus
• 40g butter
• 1 sprig of fresh rosemary
• 1 wedge of Parmesan to grate
• 1 slice of stale bread
• 1 leek

How to make Pappardelle with fresh mushrooms:

1. To prepare the recipe for Pappardelle with boletus and more boletu
2. First, we cook the pasta, following the manufacturer’s instructions.
3. In a casserole with abundant butter, we poach the leek.
4. Add the clean boletus and let them become sweet. We season.
5. On the other hand, we toast the stale bread and grind it with the dried boletus and rosemary.
6. Drain the pasta and butter with the butter sauce, leeks and boletus.
7. We serve immediately and cover with the bread hash as a topping.
8. With the grated Parmesan we make a crisp by putting it in a hot frying pan without any fat until it melts and turns a little golden.
9. Sprinkle with a little grated Parmesan, place the crisp and serve.