Mushroom pasta recipe with creamy pappardelle

Main courseServes 2

Celebrate the season of cosy comfort food with this tasty pasta recipe from the team at Harrogate based Fodder. This quick and easy dish is the perfect mid-week dinner and all the ingredients can be locally sourced from Fodder’s farm shop itself. For more information and more delicious recipes visit  


250g pappardelle or other pasta

250ml double cream

500g of mixed mushrooms, portobello, oyster and button

1 large shallot

2 garlic cloves

25g of butter

Rapeseed oil or mild olive oil

125ml of white wine

Salt and pepper

Large handful of fresh tarragon


  1. Set a large pan of water to boil.
  2. Meanwhile finely dice the shallots and prepare mushrooms, wiping and slicing all to a similar size.
  3. Salt the boiling water and toss in the pappardelle.
  4. In a large frying pan melt 25g of butter and a drizzle of oil on medium heat, add shallots, stirring to completely coat in oil and butter.
  5. Add mushrooms, in batches if necessary, so they fry not steam.
  6. Once they have slightly browned add the minced garlic, stir for one minute then add the white wine.
  7. After the wine has reduced pour in all the cream and reduce temperature to low. Salt and pepper to taste.
  8. Drain pasta and add to sauce with the tarragon, toss to completely coat in sauce. to completely coat in sauce.
  9. Serve with more fresh tarragon on top if desired. Enjoy!