Lunch Thursday 16 November - Pappardelle with Creamy Mushrooms

Pappardelle with Creamy Mushrooms
10g butter
2 cloves garlic, crushed
100g shallots, sliced
250g chestnut mushrooms, sliced
1/2 pint vegetable stock
45g half fat creme fraiche
10g fresh chives, snipped
75g pappardelle

Saute and shallots and garlic in the butter until soft. Add the mushrooms and vegetable stock and cook covered over low heat until the mushrooms are well cooked and the stock has reduced down to 1 or 2 tablespoonsful, about 30 minutes.

Meanwhile, cook the pappardelle according to package instructions.

Add the creme fraiche & snipped chives to the mushrooms and stir well. Stir in the pappardelle and serve.


Nutrition Data
Calories (kcal) 515.5
Carbohydrate (g) 67.6
Protein (g) 22.7
Fat (g) 17.6
Fibre (g) 9.3

This was sort of like a stroganoff, I suppose.