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:
- To prepare the recipe for Pappardelle with boletus and more boletu
- First, we cook the pasta, following the manufacturer’s instructions.
- In a casserole with abundant butter, we poach the leek.
- Add the clean boletus and let them become sweet. We season.
- On the other hand, we toast the stale bread and grind it with the dried boletus and rosemary.
- Drain the pasta and butter with the butter sauce, leeks and boletus.
- We serve immediately and cover with the bread hash as a topping.
- 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.
- Sprinkle with a little grated Parmesan, place the crisp and serve.
