Pappardelle with mushroom ragout

1/2

onion

1

cloves of garlic

1

large, mild chilis

1 tbs

olive oil

375 g

fresh porcini mushrooms (or mixed fresh mushrooms)

salt, pepper

50 ml

white wine

20 g

butter, cold

5 stalks

flat leaf parsley

250 g

pappardelle

grated Parmesan, to taste

1

onion

2

cloves of garlic

2

large, mild chilis

2 tbs

olive oil

750 g

fresh porcini mushrooms (or mixed fresh mushrooms)

salt, pepper

100 ml

white wine

40 g

butter, cold

10 stalks

flat leaf parsley

500 g

pappardelle

grated Parmesan, to taste

1 1/2

onion

3

cloves of garlic

3

large, mild chilis

3 tbs

olive oil

1125 g

fresh porcini mushrooms (or mixed fresh mushrooms)

salt, pepper

150 ml

white wine

60 g

butter, cold

15 stalks

flat leaf parsley

750 g

pappardelle

grated Parmesan, to taste