Pappardelle Pasta with Mushrooms

Has anyone else devoured the Cooking Light Best Recipes of our First 25 Years?  If not, I suggest you go out and buy it.  It is filled with some amazing food and goes over food trends and highlights some awesome people who are really molding the way our food is being grown, cooked and viewed.

The cover recipe features pasta with wild mushrooms.  My husband saw the cover and said, “Make this please, exactly like the recipe.”  I ‘kinda’ followed it exactly.  I’m not going to lie, I can’t just sit there and follow a recipe verbatim.  It actually hurts my insides just thinking of not putting my own twist on the meal.

First of all I had dried shiitake mushrooms already at home, so instead of buying the dried porcini’s, I just used what I already had.  Also, the grocery store that I went to that day didn’t have any “exotic” mushrooms so I just bought a pound of button mushrooms and a half pound of crimini mushrooms.  I did use more mushrooms than the original menu used.  I say go big or go home!  Finally, I also added much more pasta liquid and the mushroom liquid then the original called for and put some fresh thyme in because mushrooms and thyme are like peas and carrots.  So, it is exactish in my opinion.  Really though it didn’t matter.  It was so yummy that we gobbled the whole meal up.  It was a great meatless meal that was very satisfying.

Pappardelle Pasta with Creamy Mushroom Sauce – Serves 4

  • 1 cup of Dried Shiitake Mushrooms
  • 1 cup of Boiling Water
  • 8 oz of Parppardelle Pasta (You can easily find this at Trader Joe’s)
  • 1 tbsp Olive Oil
  • 1 Small to Medium Shallot small dice
  • 1 lb or Button Mushrooms sliced
  • 1/2 lb Crimini Mushrooms sliced
  • 2 Cloves of Garlic finely diced
  • 2 tbsp of Dry Sherry
  • 2 oz of Parmesano-Reggiano Cheese (plus some more for the table)
  • 1/4 cup Whipping Cream (live a little and use the real stuff)
  • Salt and Pepper to taste
  • 1 tsp of chopped Fresh Sage
  • 1 tsp of Fresh Thyme Leaves
  • 1 tsp of White Truffle Oil
  1. Boil a cup of water and put the dried mushrooms in there and let them steep for at least 30 minutes.  If you do this first and then chop your veggies, the shittake mushrooms will be ready when you are
  2. Chop the shallots, garlic, mushrooms and sage.  Warm a saute pan to medium-high and put the olive oil in.  Saute the shallots for 5 minutes and then add the garlic.  Cook for 3 minutes more before you add the button and crimini mushrooms.  Let them saute till they get some color and are soft.
  3. While the vegetables are sauteing chop the now tender shiitake mushrooms.  Then add these mushrooms to the saute pan.
  4. Time to boil and salt the water and then cook the pasta according to the bag directions.
  5. Now add the sherry, 3/4 cup of the mushroom liquor (from reconstituting the shiitakes) and 1 cup of the pasta liquid to your sauteed vegetables.  Add the sage, thyme, salt and pepper.  Let the liquid reduce down by half on medium heat.
  6. When the pasta is done, drain it and add it to the mushrooms.  Turn off the heat and add the cream, 1 oz of the cheese and the truffle oil.  Stir to combine.  Now either plate the dish up or put in a serving platter.  Sprinkle the other 1 oz of cheese over the finished product and have extra cheese on the table for you and your guests to add if desired.

Now go and make a family dinner of your own…Clink!

 

 

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