Wild Mushroom Pappardelle Recipe
CHANTRELLE, OYSTER & PORTABELLO MUSHROOMS in a WHITE WINE, GARLIC CREAM SAUCE, SHAVED PARMESAN CHEESE with a long flat PAPPARDELLE NOODLE
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- 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. Then add the chanterelle, oyster, and portobello mushrooms. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.
- 3
Make the Cream Sauce
Pour in the white wine and let it simmer for 2-3 minutes until slightly reduced. Add the heavy cream and stir well. Allow the sauce to cook for another 5 minutes, stirring occasionally, until it thickens slightly.
- 4
Combine Pasta and Sauce
Add the cooked pappardelle to the skillet with the mushroom cream sauce. Toss gently to coat the pasta. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
- 5
Serve
Season with salt and black pepper to taste. Serve hot, garnished with shaved Parmesan cheese and chopped fresh parsley.
