Pappardelle with Mushrooms

141
Pappardelle with Mushrooms

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup dried porcini mushrooms

  • cup boiling water

  • 8

    oz uncooked pappardelle pasta or bucatini

  • tsp salt, divided

  • 1

    T olive oil

  • ¼

    cup finely chopped shallots

  • 1

    (4 oz) packages exotic mushroom blend, sliced or coarsely chopped

  • 2

    garlic cloves - minced

  • 2

    T dry sherry

  • 2

    oz Parmigiano-Reggiano cheese, divided

  • ¼

    cup heavy whipping cream

  • 1

    ts0p finely chopped fresh sage

  • ½

    tsp cracked black pepper

  • 1

    tsp truffle oil (World Market)

  • Sage leaves (optional)

Directions

1. Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini. 2. Cook pasta with 1 T salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid. 3. Heat oil in a large skillet over med-high heat. Add shallots, mushroom blend, and garlic; saute 5 minutes, stirring frequently. Stir i porcini, sherry, and remaining 1/4 tsp salt; cook 1 minute or until the liquid evaporates. 4. Finely grate 1 oz cheese; crumble remaining cheese. Reduce heat to medium. Stir pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper into mushroom mixture; toss well to combine. Drizzle with truffle oil; toss. Place about 1 1/4 cup pasta mixture on each of the 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage leaves if desired. Serve with Pear Salad.


Nutrition

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