Products used in this recipe
Mountain Pepper And Aniseed Myrtle Pulled Mushroom Parpadelle
Yield: 10 Servings
Yield: 10 Servings
Native Australian flavours (and one classic Australian secret ingredient) in a pulled mushroom ragu with pappardelle.
Instructions:
1. Toss king oyster mushroom with oil, pepperberry and aniseed myrtle. Bake at 180°C for 20 minutes. Shred king oyster stems and caps.
2. Sauté mushrooms, garlic and frozen Edgell Onion until soft. Add Leggo’s Napoli Sauce and vegemite.
3. Cook pappardelle following packet directions. Toss pasta through hot sauce.
