Autumn has arrived and so too has the cooler weather. It’s early morning: Essentials chef Megan Chalmers begins exploring the forests of her native Beechworth region in High Country Victoria. After a few hours of foraging, she brings home a collection of flavoursome wild mushrooms destine for her Chestnut Pappardelle recipe.
Chestnut Pappardelle with Wild Mushrooms, Silverbeet, Toasted Pine Nuts and Pecorino Chestnut Pappardelle Method Wild Mushroom SauceMethod
To Serve
Bring a large pot of salted water to the boil and cook the pappardelle until al dente. Drain the pappardelle and transfer to the pan of wild mushroom sauce. Add parsley and grated pecorino cheese and stir the pappardelle through the sauce until evenly coated. Garnish with toasted pine nuts.
Comments are closed.