Pappardelle with Morel Mushrooms
47 reviewsGive your tastebuds & your guests a burst of flavour with this unbeatable morel pappardelle dish !
Ingredients
Make sure you have...
Utensils
Stovetop, Pot (small), Frying pan
recipe
Step 1
If using dried morels, re-hydrate them. In a bol of warm water, add the dried morel mushrooms & set aside for 30 min. Once re-hydrated, drain the morel mushrooms.
Step 2
Meanwhile, peel & finely mince the shallots.
Step 3
In a pot of salted boiling water, cook the pasta according to package instructions. Once cooked through, reserve a small ladle of cooking water & drain the pasta.
Step 4
Heat a drizzle of olive oil in a pan, over medium heat. Add the shallots & sauté for 1-2 min, stirring.
Step 5
Deglaze with white wine & stir. Add the morel mushrooms. Season with salt & pepper & cook for another 5 min, stirring.
Step 6
Add the crème fraîche, reserved pasta water & pappardelle to the pan. Stir to combine & continue cooking for another 1-2 min.
Step 7
Serve the creamy pappardelle with morel mushrooms in a plate. Re-season to taste & enjoy !
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 600 cal. |
| Fat | 15 g |
| Carbohydrates | 92 g |
| Protein | 19 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Pappardelle with Morel Mushrooms" contains 600 Energy, 15 g of Fat, 92 g of Carbohydrates, 19 g of Protein, 5 g of Fiber.
Scores
B Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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