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Mushroom, Leek & Pappadelle Ragu

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australianmushrooms.com.au

See all from Australian Mushrooms

Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants

Cook:

40 minutes

Serves:

Collected By:

564

Rated:

Main Ingredient:

Mushrooms

Difficulty:

Easy

Cuisine:

Italian

Occasions/Seasons:

Weekends Winter Dinner Party Autumn Father's Day Mother's Day

Related Categories:

Dinner Pasta

Popular:

Vege Smugglers

Mushroom, Leek & Pappadelle Ragu

Ingredients:

Mushroom, Leek & Pappadelle Ragu

10g dried porcini mushroom
1/2 cup boiling water
1 tbs olive oil
1 leek, washed, dried, finely chopped
2 large garlic cloves, crushed
8 slices pancetta, finely chopped
500g mixed mushrooms, sliced (fresh shiitake, Swiss brown and flats)
350ml beef or chicken stock
400g pappadelle pasta
4 fresh eggs
2 tbs thyme leaves
Parmesan cheese, to serve

Method:

Mushroom, Leek & Pappadelle Ragu

Cover porcini in boiling water and allow to stand 10 minutes to soften. Drain, reserving liquid. Finely chop mushrooms
Heat oil in a large, deep frying pan over medium heat. Add leek, garlic and pancetta and saute for 5 minutes or until pancetta starts to colour
Add mushrooms, including the porcini, and cook, stirring often, for 5 minutes or until softened
Strain the reserved porcini liquid into the pan, add the stock and simmer over medium heat for 4-5 minutes or until sauce reduces slightly
Meanwhile, cook the pappadelle in a large saucepan of boiling salted water until al dente. Poach eggs in a separate pan of simmering water. Drain pasta and return to the hot pan
Add mushroom sauce and thyme, toss over low heat until combined
Pile the pasta and sauce into warm bowls; top each with a poached egg. Grate over parmesan and season to taste. Serve

Product

Flats

Botanical name: Agaricus bisporus Common name: Field, Breakfast, Barbecue, Jumbo Flats As their name suggests, the caps has opened out flat, exposing the rich, dark gills. Small flats are sometimes known as breakfast mushrooms. Medium-sized flats are sometimes known as barbecue mushrooms (although any mushroom is great on the barbie). Jumbo flats are the large version and a recent addition to the mushrooms on offer. Flats are a meal in themselves and make an ideal meat substitute. Flat mushrooms should not be confused with field mushrooms, although their appearance and flavour are similar. Flats have an intense, robust, almost ‘meaty’ flavour, with a dense, spongy texture slightly softer than cups and buttons. Preparation: There’s no need to wash or peel mushrooms – simply brush off any specks or wipe over with a damp cloth or paper towel. Trim stems as required. Usage: Like cups, flats are best served cooked. Try roasting or barbecuing them whole. Sliced, they make sensational tempura and diced they produce the most intense colour and flavoured duxelle, soup, tapenade and sauce.

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Mushroom, Leek & Pappadelle Ragu

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Video

Australian Mushrooms - much healthier much tastier

Video Desc:

Make meals much better with Australian Mushrooms.
See more information about Australian Mushrooms.

Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches

Shop Coles

Mushrooms: Flats

As their name suggests, the caps of the mushrooms have opened out flat, exposing the rich, dark gills. Flats are a meal in themselves and make an ideal meat substitute.

Flats have an intense, robust, almost "meaty" flavour, with a dense, spongy texture slightly softer than cups and buttons. There's no need to wash or peel mushrooms, simply brush off any specks or wipe over with a damp cloth or paper towel. Trim stems as required. Like cups, flats are best served cooked. Try roasting or barbecuing them whole.

Add to your COLES online shop

Shop Woolworths

Mushrooms: Flats

As their name suggests, the caps of the mushrooms have opened out flat, exposing the rich, dark gills. Flats are a meal in themselves and make an ideal meat substitute.

Add to your WOOLWORTHS online shop