Wild Mushroom Pappardelle

By shauna

Ingredients

• 1/4 C. Olive Oil
• 1 lb. Assorted Mushrooms, halved ( such as button, shitake & cremini )
• 1/4 C. All-Purpose Flour
• 1/4 C. Shallots, minced
• 2 tsp. Garlic, minced
• 2 oz. Prosciutto, cut into thin strips
• 1/2 C. Marsala or Dry Sherry
• 1 C. Beef Broth
• 1/2 lb. Dry Pappardelle
• 2 Tbsp. Fresh Italian Flat-Leaf Parsley, minced
• 1 Tbsp. Fresh Thyme, minced
• 1 Tbsp. Unsalted Butter

Preparation

Step 1

Bring a lg. pot of salted water to a boil for the pappardelle. Toss mushrooms with the flour in a paper or plastic bag to coat. Transfer to a strainer; shake off excess flour. Heat 2 Tbsp. oil in a lg. saute pan over med-high heat. Add half the mushrooms & saute for 3 min, or till golden; remove frompan. Heat the remaining 2 Tbsp. oil in the pan, then saute the remaining mushrooms for 3 min; return the first batch of mushrooms to the pan. Stir in the shallots, garlic & prosciutto; saute 3 min. Deglaze with marsala & simmer till liquid is nearly evaporated, 2-3 min. Add broth & bring to a simmer. Cook pappardelle till al dente ( approx. 6-8 min. ); drain, then add to mushrooms. Simmer, stirring to coat. Off heat, stir in parsley, thyme & butter. Season with salt & pepper. Serve.