pappardelle con funghi e salsiccia
pappardelle with oyster mushrooms and pork sausages
One for the mycophiles. Oyster mushrooms are definitely worth hunting out for a seasonal treat at this time of year. A little pricier than many of the standard supermarket varieties, oyster mushrooms have an unforgettable, unique flavour and texture.
I've kept things simple and simply paired them with top quality British pork sausages and fresh 'chiller cabinet' pappardelle - but you could also use any of the dried varieties available from Fratelli Camisa.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
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slice and cook the mushrooms
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skin and fry the sausages
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boil the pasta
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combine and serve
pappardelle with oyster mushrooms and pork sausages
FOR FOUR PEOPLE
INGREDIENTS
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400g premium pork sausages
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2-3 oyster mushrooms per person
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pecorino
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1 clove garlic
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fresh flat-leaf parsley
PASTA
MANTECATURA
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slight
METHOD
Slice the mushrooms lengthways and begin to cook them on a medium heat in some EVO. Add some chopped parsley, crushed garlic, salt, pepper, a splash of white or rosé wine and then cook until tender. Oyster mushrooms have much more texture than other varieties that you find in UK supermarkets, so be prepared for a slightly longer cooking time.
Skin the sausages and dry-fry. breaking them up into smaller chunks. Add a splash of wine and then increase the heat to colour them - if you like you can keep going until they've got a gentle crisp to them.
If you're using chiller-cabinet pappardelle like I did here, the pasta will only need 3-4 minutes' boiling time, so be careful not to overcook it.
When it's approaching perfection for you, fish it out of the boiling pan and add it direct to the mushrooms, which should still have a little jus left in the pan... toss to combine, then add the sausages and toss again.
Serve immediately with freshly grated pecorino and either black pepper or cayenne pepper.