PAPPARDELLE WITH PORTOBELLOS AND PECORINO (PASTA)

By stevek980

Ingredients

• see below

Preparation

Step 1

Boil water and add salt and add 12 oz dried papardelle pasta and cook until tender. Meanwhile heat 3 tbsp olive oil and add 1 lb sliced portobello mushrooms and cook over high heat for about 6 minutes. Add 3 large chopped garlic cloves. Then season mushrooms with salt and lots of pepper. Then add 2/3 c martini and rossi extra dry vermouth. When simmering add 1 stick butter and swirl to emulsify and continue to cook until reduced about half. Toss the pasta in a large bowl with mushroom mixture, 1/2 c fresh chopped parsley and 1 c freshly grated pecorino cheese.