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🍽️ Creamy Mushroom Pan with Pappardelle and Caramelized Chicory

536 kcal · 30 min · 4 servings

Ingredients

• butter 2 tbsp
• wheat flour, Type 405 1 tbsp
• vegetable broth 150 ml
• milk 250 ml
• endive 2 pcs
• spring onions 1 bunch
• sugar 2 tbsp
• mushrooms, white 350 g
• chanterelles 250 g
• shallots 1 pc
• chives, fresh 10 g
• thyme, fresh 5 g
• oil 2 tbsp
• salt pinch
• pepper, black ground pinch
• pappardelle, fresh 800 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Melt the butter in a pot over medium heat.
3. 3. Stir the flour into the butter.
4. 4. Pour in the broth and the milk.
5. 5. Let the sauce simmer gently for about 5 minutes.
6. 6. Rinse the chicory under lukewarm water.
7. 7. Cut off the hard end of the chicory.
8. 8. Divide the chicory into 16 pieces.
9. 9. Place the chicory pieces on a baking sheet.
10. 10. Clean the spring onions and dry them.
11. 11. Remove the roots of the spring onions.
12. 12. Halve the spring onions.
13. 13. Place the spring onions on the baking sheet as well.
14. 14. Sprinkle everything with sugar.
15. 15. Bake the vegetable pieces for about 6 minutes in the oven.
16. 16. Clean the mushrooms with a kitchen towel if necessary.
17. 17. Quarter the mushrooms.
18. 18. Halve the shallot.
19. 19. Peel the shallot.
20. 20. Dice the shallot finely.
21. 21. Wash the chives and the thyme.
22. 22. Dry the herbs with a cloth.
23. 23. Cut the chives into fine rings.
24. 24. Pluck the thyme leaves from the stems.
25. 25. Chop the thyme leaves finely.
26. 26. Heat the oil in a pan over high heat.
27. 27. Fry the mushrooms vigorously for about 4 minutes.
28. 28. Add the diced shallot.
29. 29. Season everything with salt and pepper.
30. 30. Deglaze the pan with the béchamel sauce.
31. 31. Reduce the heat.
32. 32. Let the mushroom ragout simmer for about 5 minutes.
33. 33. Season the ragout with salt, pepper, and thyme.
34. 34. Bring about 5 liters of salted water to a boil in a pot.
35. 35. Add the pappardelle to the boiling water.
36. 36. Cook the pasta for about 5 minutes al dente.
37. 37. Drain the pasta in a colander.
38. 38. Let the pasta drain.
39. 39. Take the chicory and spring onions out of the oven.
40. 40. Serve the mushroom ragout in deep plates.
41. 41. Place the pappardelle over the ragout.
42. 42. Garnish the dish with the caramelized spring onions and the chicory.
43. 43. Sprinkle the food with the chive rings.
44. 44. Enjoy your meal!

Nutrition per serving

• kcal: 536
• Protein: 21 g · Fett/Fat: 21 g · Carbs: 61 g