Recipe of the week

I am a HUGE fan of meatless Mondays and this recipe gets a thumbs up vote from me.

Pappardelle with Mushrooms


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)



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.

Ann Taylor Pittman, Originally posted in Cooking Light

M5 MAIN-button



Leave a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.