Anthonij Rupert’s Forest Mushroom Pappardelle
By now you may have seen our big news on Instagram? No? Well, Give a Fork have begun what we hope will be a long-standing collaboration with UCOOK! You may have noticed our fresh new site and a little addition to our URL, but rest assured we are still the same team with the same heart and love for food.
UCOOK partner with some exciting brands, big chefs and sustainable producers and we’re very excited to bring you our take on one of their outstanding collaborations. The culinary team at Anthonij Rupert’s tasting room have created a set of recipes inspired by Italian favourites. We tested the Forest Mushroom Pappardelle, paired with their Terra del Capo Sangiovese of course, which is smooth, rounded and delightfully ripe. The fruitiness is balanced by a gentle hint of oak which adds depth to the palette and complements the light flavours of the forest mushroom pappardelle beautifully. At Give a Fork we’re fans of all kinds of mushrooms, and combining them into one dish was a no-brainer. Each mushroom has its own unique flavour which adds its own personality to the dish and complements the lovely creaminess of this sauce. It’s nearly as exciting to us as foraging for your own mushrooms. But in a bowl. And with pasta involved.
In Cape Town, we’re quite privileged to be able to find our own mushrooms in our lush forests. Wine, foraging and some sunshine might just be the best combination of activities we’ve heard in a while. Let us know what you think of this Easy Peasy Recipe.
Serve with Terra del Capo Sangoivese
- 30g Dried mixed forest mushrooms
- 250g Mixed Exotic Mushrooms
- Handful of Thyme (Approximately 10 Stalks)
- 30g Grated or Shaved Parmesan Cheese
- 160g Fresh Pappardelle Pasta
- 1 Small Onion (Chopped)
- 2 Garlic Cloves
- 375ml Fresh Cream
- 2tbsp Olive Oil
- Salt and Pepper
- Handful of Rocket Leaves
- Place dried mushrooms in a bowl and cover with boiling water. Set aside, the water will create the mushroom stock.
- Prepare your ingredients as listed above and ready a pot of salted water for the pappardelle.
- Place a medium sized pan on high heat, and add olive oil. Add chopped onion and sautée lightly until translucent.
- Add garlic and mushrooms to the pan and fry till golden brown.
- Dried mushrooms should be well re-hydrated by now. Add the mushroom stock and re-hydrated mushrooms as well as the picked thyme to your pan of sautéed onion and mushrooms, and reduce by a third.
- Add the cream and simmer for approximately 8 minutes. Remove from heat.
- Place the Pappardelle pasta in your pot of boiling water, and cook until al dente (soft to bite, but not mushy).
- Once the pasta is cooked, drain and immediately add this to your sauce.
- Spoon the finished pasta onto your serving plates and sprinkle with parmesan and garnish with fresh fresh rocket.
- Serve immediately. Buon Appetito!