Pappardelle of Shallots, Wild Mushrooms and Tarragon Recipe

We're now into mushroom season, so any good farm shop or organic delivery service should be able to give you a great selection.  Make the most of those fabulous fungi with this delicious pasta recipe which marries the earthy mushrooms with the fresh flavour of tarragon.  The addition of Madeira really brings out the flavour.  Perfect comfort food - enjoy indoors or out with a good glass of Merlot or, strangely, chilled Soave.

Pappardelle of Shallots, Wild Mushrooms and Tarragon

Serves 4


8 Echalion (banana) shallots
300g pappardelle pasta
200g wild mushrooms
20g French tarragon
50ml Madeira wine
50ml olive oil
75g butter or vegan alternative


1. Peel and dice the shallots.

2. Bring the pasts to the boil in a large pan of salted water.

3. Sauté the shallots gently in olive oil and, when almost cooked through, add the wild mushrooms. Allow to cook for 1 minute and then season with salt and pepper.

4. Add the Madeira and allow it to reduce.  Add the chopped tarragon and butter and combine to form a sauce that will coat the pasta.  Check the seasoning.

5. Once the pasta is cooked, drain it well and toss it through the mushroom and shallot mix.

6. Serve in bowls with Parmesan if liked.

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