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porcini and chestnut papardelle

Cooking time: 25 mins
Preparation time: 30 mins
Serves: 4


  • 25g packet Dried Porcini Mushrooms
  • 100g Whole Chestnut
  • 1 clove garlic, finely chopped
  • 20g shallots finely chopped
  • 5g butter
  • 100ml white wine
  • 50ml single cream
  • 500g pappardelle (or pasta of your choice)
  • 2 tbsp flat leaf parsley, finely chopped


  1. Rehydrate the Porcini Mushrooms as directed on the packet and set aside
  2. Meanwhile, chop the shallots, garlic and chestnuts into fine slices
  3. In a large frying pan, melt the butter and sweat the shallots and garlic until softened
  4. Add the rehydrated mushrooms with the soaking liquid and chestnuts to the pan and pour in the wine
  5. Let the liquid reduce down and add the cream. Leave to simmer whilst cooking the pasta
  6. Place the pasta in boiling, salted water and cook as per instructions on the pack
  7. Drain the pasta and stir in the porcini and chestnut sauce
  8. Stir in the parsley just before serving