Pappardelle in Mushroom & Truffle Cream
Recipes
Jun 11, 2026
1 min read
Ingredients
| 100 | g | Western Star™ Salted Butter |
|---|---|---|
| 4 | Shallots, chopped | |
| 4 | Garlic cloves, chopped | |
| 40 | g | King brown mushrooms, roughly chopped |
| 40 | g | Pine mushrooms, thickly sliced |
| 40 | g | Oyster mushrooms |
| 40 | g | Enoki mushrooms |
| 100 | mL | White wine |
| 400 | g | Pappardelle pasta |
| 2 | mL | White truffle oil |
| 200 | mL | Anchor™ Extra Yield Culinary Cream |
| Flaked sea salt & cracked pepper, to taste | ||
| 40 | g | Flat leaf parsley, shredded |
Method
Yield: 4 servings, Prep time: 20 mins, Cook Time: 8 mins
- Heat a solid based frying pan, add Western Star Salted Butter once melted add chopped shallots, slowly cook without colour until clear and translucent.
- Add garlic and mushrooms, increase heat to high and fry mushrooms.
- Deglaze the mushrooms with white wine, then add pappardelle.
- Add Anchor Extra Yield Culinary Cream and truffle oil, bring to the boil and adjust seasoning.
- Serve and garnish with shredded flat parsley.
- For an additional touch sprinkle with fresh rocket leaves and a drizzle of olive oil.
Chefs Tip
May-June is the peak season for seasonal mushrooms in Australia.
