Have fun preparing this mushroom dish!
From the pasta dough, roll out pappardelle, i.e. two finger wide ribbon noodles, lay them out on cloths and cover. Boil a saucepan of water and season with salt. In the meantime, clean the mushrooms. Grate the caps with a wet toch or possibly a fine brush.
Remove unsightly spots with a kitchen knife. Cut the mushrooms into even pieces. Sauté the shallots in butter. Add the mushrooms and sauté, stirring occasionally, until they have drawn juice. Extinguish with Madeira. Later add the chicken stock and steam the mushrooms in the liquid until done. Season to taste with dried tarragon, salt and freshly ground pepper. Cook the pasta in enough salted water until al dente. Drain and fill into the mushroom pan. Mix with the sauce and season to taste. Arrange the pappardelle on plates, garnish with the chopped tarragon and bring to the table.
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