Pappardelle with mushrooms

Name: pappardelle with mushrooms
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 eggplant; 2 bowls mushroom melange a 200 g; 2 to grab pappardelle (pasta a 250 g, coolers); 4 el olive oil; 2 el balsamic vinegar; 1 el dried oregano; 50 g walnuts coarsely chopped; 50 g Pecorino Romano (cheese) grated

A tasty Italian recipe. The main course contains the following ingredients: eggplant, mushroom melange (a 200 g), pappardelle (pasta (a 250 g, chilled fresh)), olive oil, balsamic vinegar, dried oregano, walnuts (coarsely chopped) and Pecorino Romano (cheese) (grated).

Ingredients

Directions

Cut the aubergine lengthwise into slices of 1 cm thick and then into long strips of 1 cm wide.
Sprinkle with salt and leave to lie for a while.
Cut the mushrooms into large pieces.
Cook the pappardelle al dente according to the instructions on the package.
Dab the aubergines to dry.
Heat the oil in a stirring stir-fry the aubergine bars 2-3 min.
Spoon the mushrooms and stir-fry on a high heat brown and done.
Mix in the balsamic vinegar and oregano.
Season with salt and pepper.
Spoon the pasta through the eggplant mushroom mixture.
Serve in deep plates and sprinkle the walnuts and cheese over it..