Pappardelle with Porcini and Garlic

By á-2053

Ingredients

• 3/4 lb. pappardelle
• 1/4 cup olive oil
• 1 lb. porcini or other wild mushrooms, trimmed and sliced
• 4 cloves garlic, lightly crushed
• 1 tsp. salt
• 1/4 tsp. ground pepper
• 3/4 cup chicken stock
• 2 Tbs. butter
• 3 Tbs. chopped fresh flat parsley
• 1/4 grated parmesan

Preparation

Step 1

Cook the pappardelle in boiling, salted water until just done, about 12 minutes. Meanwhile, heat 2 Tbs. of the oil in a large frying pan over moderately high heat. Add half the porcini, 2 cloves garlic, 1/2 tsp. salt and 1/8 tsp. pepper. Cook, stirring occasionally, until lightly browned, about 3 to 5 minutes. Remove the porcini and discard the garlic. Repeat with the remaining oil, porcini and garlic, 1/2 tsp. salt and 1/8 pepper. Return all the porcini to the pan and add the stock, butter and parsley. Simmer over moderate heat for 1 minute. Drain the past and toss with the mushroom sauce and the parmesan cheese.