Mushroom pappardelle with rocket

Prep 15 mins | Cook 35 mins | Serves 4

Use a combination of Swiss Brown button mushrooms and gourmet mushrooms like Shiitake, King Brown, Oyster, Shemiji and Enoki for this recipe.

2 tbs olive oil
1 leek, trimmed, halved lengthways and thinly sliced
2 garlic cloves, finely chopped
600g gourmet mixed mushrooms, roughly chopped or sliced
¹⁄₂ cup beef stock
¹⁄₂ cup reduced fat sour cream
¹⁄₃ cup reduced fat cream
350g dried pappardelle (or fettuccine) pasta
50g baby rocket leaves
grated parmesan cheese, to serve

Step 1 Heat oil in a large non-stick frying pan over medium heat. Add leek and garlic and cook, stirring often, for 5 minutes until tender. Add mushrooms and cook for 2 minutes. Stir in stock and sour and light cream. Reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes until mushrooms are tender. Keep warm.

Step 2 Cook the pasta following packet directions. Drain. Toss pasta through the mushroom sauce. Season with salt and pepper to taste. Spoon onto serving plates, sprinkle with rocket and serve with grated parmesan cheese.

Good for you ... Swiss Brown Mushrooms

Fresh mushrooms differ from vegetables in that they supply mainly B group vitamins rather than contributing vitamin C and carotenoids (which are converted in the body to vitamin A)

They are a source of riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food. They are also a source of the B vitamins pantothenic acid and biotin which both contribute to normal metabolism of fat.

A source of selenium, a mineral which contributes to the maintenance of hair and nails and the way the body uses iodine in its production of thyroid hormones.