Mushroom, basil and broccoli pappardelle recipe
 Mary Berry's mushroom pasta dish is the perfect midweek dish – full of flavour with chunky chestnut, Portobello and shiitake mushrooms. knob of butter 2 tbsp olive oil 3 garlic cloves, crushed 250g/9oz chestnut mushrooms, thickly sliced250g/9oz Portobello mushrooms, thickly sliced250g/9oz shiitake mushrooms, thickly sliced350g/12oz pappardelle pasta 200g/7oz Tenderstem broccoli, thicker stalks halved lengthways200ml/7fl oz double cream 3 free-range egg yolks 125g/4½oz Parmesan (or a similar vegetarian hard cheese), grated, plus extra to serve large bunch basil, leaves chopped salt and freshly ground black pepper knob of butter 2 tbsp olive oil 3 garlic cloves, crushed 250g/9oz chestnut mushrooms, thickly sliced 250g/9oz Portobello mushrooms, thickly sliced 250g/9oz shiitake mushrooms, thickly sliced 350g/12oz pappardelle pasta 200g/7oz Tenderstem broccoli, thicker stalks halved lengthways 200ml/7fl oz double cream 3 free-range egg yolks 125g/4½oz Parmesan (or a similar vegetarian hard cheese), grated, plus extra to serve large bunch basil, leaves chopped salt and freshly ground black pepper Method Melt the butter and oil in a large frying pan over a medium heat. Add the garlic and fry for a few seconds. Add all of the mushrooms and toss until just starting to brown. Season well with salt and pepper and set the pan aside. Cook the pasta in a saucepan of salted boiling water according to the packet instructions. Three minutes before the end of the cooking time, add the broccoli. Drain the pasta and broccoli, reserving 2 tablespoons of the pasta water.Meanwhile, place the cream, egg yolks and Parmesan in a small bowl and beat together with a fork.Pour the cream mixture into the pan of mushroom and stir well to combine. Season well with salt and pepper.Add the pasta, broccoli and pasta water to the pan and stir over a gentle heat. Stir in the basil and serve piping hot in wide bowls. Melt the butter and oil in a large frying pan over a medium heat. Add the garlic and fry for a few seconds. Add all of the mushrooms and toss until just starting to brown. Season well with salt and pepper and set the pan aside. Melt the butter and oil in a large frying pan over a medium heat. Add the garlic and fry for a few seconds. Add all of the mushrooms and toss until just starting to brown. Season well with salt and pepper and set the pan aside. Cook the pasta in a saucepan of salted boiling water according to the packet instructions. Three minutes before the end of the cooking time, add the broccoli. Drain the pasta and broccoli, reserving 2 tablespoons of the pasta water. Cook the pasta in a saucepan of salted boiling water according to the packet instructions. Three minutes before the end of the cooking time, add the broccoli. Drain the pasta and broccoli, reserving 2 tablespoons of the pasta water. Meanwhile, place the cream, egg yolks and Parmesan in a small bowl and beat together with a fork. Meanwhile, place the cream, egg yolks and Parmesan in a small bowl and beat together with a fork. Pour the cream mixture into the pan of mushroom and stir well to combine. Season well with salt and pepper. Pour the cream mixture into the pan of mushroom and stir well to combine. Season well with salt and pepper. Add the pasta, broccoli and pasta water to the pan and stir over a gentle heat. Add the pasta, broccoli and pasta water to the pan and stir over a gentle heat. Stir in the basil and serve piping hot in wide bowls. Stir in the basil and serve piping hot in wide bowls. Recipe tips This dish is best when made and served straightaway. It is not suitable for freezing.