Ingredients
Mushroom ragu
- 1 clove garlic
- 1 sprig rosemary
- 60 grams Butter
- 40 grams olive oil
- 700 grams mushrooms, assorted eg. enoki, swiss brown, portobello, oyster
- 50 grams white wine
- 40 grams cream
Serving
- egg pasta, type pappardelle, fresh
- salt and pepper to taste
- handful of flat leaf parsley
- Shaved Parmesan to garnish
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Chop garlic and rosemary 6 secs speed 7
Add butter and oil and cook 2 mins, varoma temp speed 2
Add mushrooms and cook 10 mins, varoma temp
"Counter-clockwise operation" speed 
"Gentle stir setting" Add wine and cook 10 mins, varoma temp
"Counter-clockwise operation" and speed "Gentle stir setting" Add cream and cook 3 mins, varoma temp
"Counter-clockwise operation" and speed "Gentle stir setting" . Pour mushroom ragu into thermoserver and stir through parsleyCook fresh pasta as per instructions on packet
Serve mushroom ragu on fresh cooked pasta, season with salt and pepper and garnish with parmesan
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This was really really good! We used about 100g cream and no wine. Definitely making again!
oh my....just loved this. Only had 500g button mushrooms and thickened it with 2 tspns cornflour. Yummo
“Thermify me”..
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This is delicious!!! If you like mushrooms, don't miss this one!! We ate it on toast instead of pasta - YUM!!!
Thank you for this recipe. My girls absolutely love it!
Kate.
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