Pappardelle With Mixed Mushrooms Recipes

PAPPARDELLE WITH MIXED MUSHROOMS

Steps:

• 1 Bring a large pot of salted water to boil
• 2 While the water is heating, in a large skillet over medium-high heat, heat the 1/4 cup of olive oil until shimmering
• 3 Add about half the mushrooms and cook, stirring, until they begin to wilt and make space in the pan; then add the remaining mushrooms
• 4 Cook, stirring often, until they give up their liquid; then increase the heat to boil the liquid away and caramelize the mushrooms, 8 to 10 minutes
• 5 Reduce the heat to medium, add the butter and let it melt
• 6 Stir in the garlic, rosemary, salt and red pepper flakes just until fragrant, 30 seconds
• 7 Add the vegetable broth and simmer until reduced by half, about 3 minutes
• 8 Reduce the heat to its lowest setting and cover to keep warm
• 9 Meanwhile, add the pappardelle to the boiling water, and cook until al dente, 1 to 2 minutes less than the package directions
• 10 When the pasta is ready, use tongs to transfer it to the sauce, reserving the pasta water
• 11 Drizzle with olive oil, sprinkle with the parsley and toss to coat, adding a little reserved pasta water if the pan seems dry
• 12 Remove the skillet from the heat, and sprinkle with the grated cheese
• 13 Toss and serve hot, passing more grated cheese at the table

PAPPARDELLE WITH MIXED WILD MUSHROOMS

Steps:

• Brush off any dirt from the mushrooms and slice thinly (any girolles, chanterelles and blewits - tear in half).
• Put the olive oil in a very hot frying pan and add the mushrooms.
• Let them fry fast, tossing once or twice.
• Add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor)and continue to fry quickly another 4 to 5 minutes, tossing regularly.
• Then turn the heat off and squeeze in the lemon juice.
• Toss and season to taste.
• Meanwhile cook the pasta in boiling salted water until al dente.
• Add to the mushrooms, with the Parmesan, parsley and butter.
• Toss gently, coating the pasta with the mushrooms and their flavor.
• Serve, scraping out all of the last bits of mushroom love from the pan, and sprinkle with a little extra parsley and Parmesan.

PAPPARDELLE WITH SPICY SAUSAGE AND MIXED WILD MUSHROOMS

Steps:

• In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.
• Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Return to pot.
• Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.