Pappardelle with a Wild Mushroom Sauce (Vegetarian)

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STORY

In Italy, gathering wild mushrooms – andar per funghi – is common practice due in no small part to the favourable geographic conditions. The Alps and Apennine mountains are flourishing grounds for the most popular mushrooms. Indeed, when mushroom season arrives, something takes hold of Italians. It’s not so much a fever, but rather a lust, a kind of earthy hunger as families set out for the hunting grounds once favoured by their ancestors.

They’re hungry for funghi, specifically for the porcini that sprout in the wooded hills of Piemonte, Toscana, Emilia-Romagna, Umbria and the hills of Veneto. The 16th century Italian naturalist Costanzo Felici once described the mushroom as ‘a very eccentric and dangerous food, better kept away from the table than dished up on it’. The Roman Emperor, Claudius was, after all, said to have been poisoned by this fungus– either through criminal intent, or by sheer accident –by his fourth wife Agrippina.

Fortunately, we can safely say our wild mushroom sauce possesses no lethal qualities. On the contrary, it's rich in flavour and meaty in texture, with incredible earthiness and aroma. Responsible is the highly prized Boletus Edulis, or porcino (literally ‘little pig’ in Italian) mushroom. Incredibly, this fungus can grow up to ten-inches tall and a foot in diameter and weigh 1kg when mature. The thick strands of the pappardelle, meanwhile, make for an ideal match to lap up this mighty mushroom sauce.

Note: Please consume or freeze our pasta and sauces within 2 days of delivery.

INGREDIENTS

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NUTRITION

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