Papardelle pasta with sauteed wild mushrooms and fresh parsley and basil.
Cook the pasta in boiling salted water until al dente. For fresh pasta this will take no longer than 2 minutes, for dried pasta it will be 8 to 12 minutes. Drain once cooked and then toss in olive oil to prevent it sticking.
Wash the mushrooms. Peel and finely dice the garlic. Remove the parsley leaves from the stalk and chop. Roughly tear the basil. Melt the butter and whisk until light and fluffy.
In a frying pan, heat 50ml of olive oil and cook the mushrooms over a high heat until golden brown. After a couple of minutes, add the garlic to the pan and cook for 30 seconds before adding the white wine. Continue to cook until the liquid has reduced by half. Add the stock and reduce by half again before slowing whisking in the butter.
Toss the pasta in the sauce and finish with a sprinkling of fresh parsley. Use tongs to twist the pasta onto a plate and finally check and adjust the seasoning before serving.
«Whisking the butter before adding to the sauce will help to keep the final dish light and delicate. To further balance the flavours you can deglaze the pan with twice the amount of wine to olive oil. »