Pappardelle & Mushrooms Recipe
Mushrooms, Sun-dried Tomatoes, Gorgonzola Cream, Truffle Oil
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Ingredients
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Pasta
Mushroom Mixture
Cream Sauce
Garnish
Method
Prepare the Pasta
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, usually about 8-10 minutes. Drain the pasta and set aside.
Cook the Mushroom Mixture
Sauté the Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the mixed mushrooms and cook for about 5-7 minutes until they are browned and tender.
Add Sun-dried Tomatoes and Season
Stir in the chopped sun-dried tomatoes, fresh thyme, salt, and black pepper. Cook for another 2-3 minutes, allowing the flavors to meld.
Prepare the Cream Sauce
Make the Gorgonzola Cream
Reduce the heat to low and pour in the heavy cream. Stir in the crumbled Gorgonzola cheese and allow it to melt into the cream, stirring until the sauce is smooth and creamy. Adjust seasoning if necessary.
Combine and Serve
Mix Everything Together
Add the drained pappardelle to the skillet with the mushroom and cream mixture. Toss gently to combine and ensure the pasta is coated in the sauce.
Finish with Truffle Oil
Drizzle the truffle oil over the pasta and toss again to distribute. Remove from heat.
Garnish and Serve
Serve the dish hot, garnished with chopped fresh parsley on top.
