Mushroom Ragout Pappardelle

We’ve replaced the meat with these meaty portobello mushrooms, for a fast and easy vegetarian recipe. Topped with parmesan to give an extra layer of yum!

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Serves 4 Servings

15 Prep Time

15 Cooking Time


2 tbsp olive oil

1 cup sliced swiss brown mushrooms

4 Portobello mushrooms, sliced

½ cup oyster or enoki mushrooms

4 garlic cloves, crushed

2 tsp fresh rosemary leaves

¼ cup dry white wine

1 cup vegetable stock

¼ cup fresh parsley, chopped

¼ cup grated parmesan

250g pappardelle or pasta of choice


  1. Heat butter and olive oil in a pan over high heat until butter is melted.
  2. Add mushrooms and garlic. Cook, stirring occasionally, until golden (2-4 minutes).
  3. Add wine, cook for 1-2 minutes, then add stock and cook until liquid has reduced by half (5-10 minutes).
  4. Stir through parsley and rosemary and season with salt and pepper and keep warm.
  5. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente.
  6. Drain pasta and divide among bowls. Spoon over ragù and top with parmesan and fresh parsley. Serve immediately.

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