Diana Chan’s Creamy Mushroom Pasta with Burrata

Diana Chan and Brands Laira have partnered up to create a series of heart-warming recipes that embrace the arrival of winter. Diana’s creamy mushroom pasta with buratta is a true celebration of the season. The grounded earthiness of the seasonal mushrooms are lifted by the fresh creamy addition of the buratta – a contemporary take on a pasta classic. Try your mushroom pasta with our Brands Laira 2020 Blockers Cabernet Merlot. The dark berry fruits and nutty cedar oak pair perfectly with the creamy earthy flavours in the pasta. If you’re looking for a date night meal or something to impress your friends, look no futher! Bon appetit!

Recipe details:

Serves: 6 

Prep time: 15 mins

Cook time:  2 hours 30 mins

Ingredients:

200g pappardelle

150g butter

2 tablespoon olive oil, extra to drizzle

200g mixed wild mushrooms, sliced

1 sprig of rosemary, finely chopped

2 sprigs of thyme

1 garlic clove, sliced

¼ cup crème fraîche

2 tbsp chopped flat leaf parsley

100g burrata ball 

Salt and pepper to taste

Grated parmesan to serve

Garnish:

Fresh leaves of parsley

Method:

Cook the pasta in a large pan of salted boiling water until al dente. Drain lightly, reserving a cup of the cooking water.

Heat the butter and oil in a deep frying pan, then add the mushrooms, rosemary, thyme and a pinch of salt and pepper. Fry over a medium-high heat until the mushrooms are golden brown, then add the garlic and fry for another minute.

Add in the crème fraîche, and most of the parsley. Toss the pasta with the mushrooms in the pan to coat in the sauce, then add a few splashes of the pasta cooking liquid until silky.

Serve the pasta and mushrooms with the burrata on a platter to share. topped with grated cheese, remaining herbs and an extra drizzle of olive oil.