Pappardelle with Mushrooms

By á-2233

cooking light

Calories: 393
Fat: 14.2g
Saturated fat: 6.1g
Monounsaturated fat: 4.3g
Polyunsaturated fat: 0.9g
Protein: 15.8g
Carbohydrate: 49.3g
Fiber: 3.4g
Cholesterol: 38mg
Iron: 3.1mg
Sodium: 585mg
Calcium: 201mg

Ingredients

• 1/2 cup dried porcini mushrooms (about 1/2 ounce)
• 2/3 cup boiling water
• 8 ounces uncooked pappardelle pasta or bucatini
• 3 1/4 teaspoons salt, divided
• 1 tablespoon olive oil
• 1/4 cup finely chopped shallots
• 2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
• 2 garlic cloves, minced
• 2 tablespoons dry sherry
• 2 ounces Parmigiano-Reggiano cheese, divided
• 1/4 cup heavy whipping cream
• 1 teaspoon finely chopped fresh sage
• 1/2 teaspoon cracked black pepper
• 1 teaspoon truffle oil
• Sage leaves (optional)

Details

Preparation time 40mins

Preparation

Step 1

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 tablespoon 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 medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, and remaining 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates.

4. Finely grate 1 ounce 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 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage leaves, if desired.