Wild Mushroom Pappardelle Recipe
seasonal foraged mushrooms, truffle-garlic mascarpone, local pasta, shaved pecarino
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Ingredients
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Wild Mushroom Pappardelle Ingredients
Method
Cooking Directions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
- 2
Sauté the Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the foraged mushrooms and cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned.
- 3
Make the Sauce
Lower the heat and stir in the mascarpone cheese and truffle oil, mixing until the mascarpone is melted and combined with the mushrooms. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 4
Combine Pasta and Sauce
Add the cooked pappardelle to the skillet, tossing to coat the pasta in the sauce. Season with salt and black pepper to taste.
- 5
Serve
Divide the pasta among serving plates, then top with shaved Pecorino cheese and chopped parsley. Drizzle with a little extra truffle oil if desired.
