Name: Soy butter and mushroom pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Cuisine: Asian
Ingredients: 300g oyster mushrooms torn into pieces; 1 tsp sichuan peppercorns crushed; 1 tsp cumin seeds crushed; 1 tsp dried chilli flakes; 1 tbsp cold-pressed rapeseed oil; 50g butter; 125g dried egg pappardelle; 3 tbsp soy sauce; 1 tbsp finely grated ginger; 1 tbsp black rice vinegar or balsamic vinegar; 1 tsp sesame oil; spring onion greens to serve (optional)

A bowl of mushroom pasta with a glass of beer on the side

300g oyster mushrooms
torn into pieces
1 tsp sichuan peppercorns
crushed
1 tsp cumin seeds
crushed
1 tsp dried chilli flakes
1 tbsp cold-pressed rapeseed oil
50g butter
125g dried egg pappardelle
3 tbsp soy sauce
1 tbsp finely grated ginger
1 tbsp black rice vinegar or balsamic vinegar
1 tsp sesame oil
spring onion greens
to serve (optional)

Method

step 1
Toss together the mushrooms, spices and rapeseed oil in a bowl with a good pinch of salt, and leave to sit for 15 mins. Melt half the butter in a large non-stick frying pan and cook the mushrooms, turning until tender and golden – they will give out a lot of liquid to begin with but keep cooking until it disappears and they take on some colour.
step 2
Cook the pappardelle following pack instructions. Drain, reserving a cup of the cooking water.
step 3
Add the soy, ginger, vinegar and sesame oil to the mushrooms, and bubble for 1 min. Add the pappardelle and butter, and stir. Add a splash of the cooking water to make everything saucy and glossy. Serve with spring onion greens on the side for scattering over, if you like.