handful chopped fresh basil leaves
300g/10½oz mixed mushrooms (such as oyster, button or shiitake), washed thoroughly, roughly sliced
handful chopped fresh flatleaf parsley leaves
250g/9oz dried egg pappardelle, cooked according to packet instructions, drained, to serve
700ml/1¼ pints hot water or beef stock
salt and freshly ground black pepper
2 tbsp olive oil
1½ tsp red wine vinegar
1 heaped tbsp butter, softened
40g/1½oz freshly grated parmesan
400g/14oz stewing beef, cubed