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:
Step 1
Toss king oyster mushroom with oil, pepperberry and aniseed myrtle. Bake at 180°C for 20 minutes. Shred king oyster stems and caps.
Step 2
Sauté mushrooms, garlic and frozen Edgell Onion until soft. Add Leggo’s Napoli Sauce and vegemite.
Step 3
Cook pappardelle following packet directions.
Step 4
Toss pasta through hot sauce.
