Mushroom, Leek & Pappadelle Ragu

  • Serves: 4
  • Cooks In: 40 minutes
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Ingredients

10g dried porcini mushroom
1/2 cup boiling water
1 tbs olive oil
1 leek, washed, dried, finely chopped
2 large garlic cloves, crushed
8 slices pancetta, finely chopped
500g mixed mushrooms, sliced (fresh shiitake, Swiss brown and flats)
350ml beef or chicken stock
400g pappadelle pasta
4 fresh eggs
2 tbs thyme leaves
Parmesan cheese, to serve

Method

1

Cover porcini in boiling water and allow to stand 10 minutes to soften. Drain, reserving liquid. Finely chop mushrooms.

2

Heat oil in a large, deep frying pan over medium heat. Add leek, garlic and pancetta and sauté for 5 minutes or until pancetta starts to colour. Add mushrooms, including the porcini, and cook, stirring often, for 5 minutes or until softened. Strain the reserved porcini liquid into the pan, add the stock and simmer over medium heat for 4-5 minutes or until sauce reduces slightly.

3

Meanwhile, cook the pappadelle in a large saucepan of boiling salted water until al dente. Poach eggs in a separate pan of simmering water. Drain pasta and return to the hot pan. Add mushroom sauce and thyme, toss over low heat until combined.

4

Pile the pasta and sauce into warm bowls; top each with a poached egg. Grate over parmesan and season to taste. Serve.

Ingredients

 10g dried porcini mushroom
 1/2 cup boiling water
 1 tbs olive oil
 1 leek, washed, dried, finely chopped
 2 large garlic cloves, crushed
 8 slices pancetta, finely chopped
 500g mixed mushrooms, sliced (fresh shiitake, Swiss brown and flats)
 350ml beef or chicken stock
 400g pappadelle pasta
 4 fresh eggs
 2 tbs thyme leaves
 Parmesan cheese, to serve

Directions

1

Cover porcini in boiling water and allow to stand 10 minutes to soften. Drain, reserving liquid. Finely chop mushrooms.

2

Heat oil in a large, deep frying pan over medium heat. Add leek, garlic and pancetta and sauté for 5 minutes or until pancetta starts to colour. Add mushrooms, including the porcini, and cook, stirring often, for 5 minutes or until softened. Strain the reserved porcini liquid into the pan, add the stock and simmer over medium heat for 4-5 minutes or until sauce reduces slightly.

3

Meanwhile, cook the pappadelle in a large saucepan of boiling salted water until al dente. Poach eggs in a separate pan of simmering water. Drain pasta and return to the hot pan. Add mushroom sauce and thyme, toss over low heat until combined.

4

Pile the pasta and sauce into warm bowls; top each with a poached egg. Grate over parmesan and season to taste. Serve.

Mushroom, Leek & Pappadelle Ragu

Tags:

 Gourmet

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