Pappardelle with veal and mushrooms

Pappardelle with veal and mushrooms

There is something beautiful about Chardonnay with mushrooms. Especially when accompanied by a creamy sauce, as the buttery flavour in the wine complements it top notch. Moreover, this wine is also good mates with veal. - TEXT + IMAGE JOLANDE VOS FROM I LOVE FOOD & WINE

Pappardelle with veal and mushrooms

Preparation 30 minutes

What you need (4 people)

  • 25 g butter
  • 200 g smoked bacon strips
  • 400 g unbreaded veal cutlet, diced
  • 1 onion, chopped
  • 1 clove of garlic, finely chopped
  • 250 g chestnut mushrooms, cut into quarters
  • freshly ground pepper, salt
  • 100 ml white wine
  • 200 ml whipped cream
  • 1 tbsp coarse mustard
  • 2 tsp Provencal herbs
  • 500 g (fresh) pappardelle
  • 75 g arugula
  • 100 g Parmesan cheese, coarsely grated

This is how you make it

Heat the butter in a frying pan or frying pan. Fry the bacon strips and veal pieces for 5 minutes until lightly browned all around. Add the onion, garlic and mushrooms and fry gently for another 5 minutes. Season with pepper. Pour in the wine and let it almost evaporate. Add the cream, mustard and mixed herbs and simmer on a low heat for another 5 minutes.

Meanwhile, cook the pasta in plenty of salted water until al dente, according to the instructions. Add a few spoonfuls of the cooking water to the meat. Drain the pasta and spoon it through the meat mixture. Mix in the rocket loosely and sprinkle with Parmesan cheese.

DearMore recipes?

This recipe is from: EVERYDAY FOOD: COOKING WITH COMMON SENSE 2 JEROEN MEUS | MANTEAU | ISBN: 9789022334232 | € 24.99





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