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Pappardelle with Mushrooms


Crazy weather ~ one minute, the a/c is on, the next, it’s off, then the windows are opened, then the heat, returning to a/c.  So, this dish is what’s great in this 65 degree rainy weather!

I just heard Orion, on the radio, saying there are ponds in the cornfields around here, that’s not good because our fresh sweet corn season is way too brief as it is. 



Anyway ~ Pappare, Italian, translates:  to gobble up.  And that’s what we did to this pappardelle pasta dish!

Pappardelle is a large, very broad, flat pasta noodle, cut into a ribbon shape, a cross between tagliatelle and lasagna, in width. The wide ribbons are very absorbent and sturdy, making them ideal for heavy sauces. In fact, they’re perfect for sopping up the sauce.



This is an old recipe from Cooking Light, which I adapted slightly.  The original used bucatini noodles, whipping cream, I had half-and-half; and one-half cup of dried porcini mushrooms. 

The great mix of ingredients delivers nothing fancy ~ just a good delicious dish of pasta ~ a perfect accompaniment to grilled meat! 


Pappardelle with Mushrooms 
Adapted 

Ingredients:

8 ounces uncooked papardelle pasta
2 tablespoons olive oil
¼ cup shallots, sliced
8 ounces Baby Bella mushrooms, sliced
8 ounces shiitake mushrooms, stemmed and sliced*
2 garlic cloves, minced
2 tablespoons dry sherry
2 ounces shaved Parmesan cheese, divided
¼ cup half-and-half
½ teaspoon Kosher salt
½ teaspoon coarse-ground black pepper
1 teaspoon truffle oil 

Method:

Cook papardelle according to package directions, al dente; drain in a colander over a bowl, reserving ½ cup of cooking liquid.
Clean mushrooms with a damp paper towel and slice.
Place olive oil in large non-stick skillet over medium-high heat.
Add shallots, mushrooms and garlic, sauté for 5 minutes, stirring frequently.
Stir in sherry, cook 1 minute until liquid evaporates.
Reduce heat to medium, stir in pasta, reserved cooking liquid, half of shaved cheese, half-and-half, and salt and pepper, into mushroom mixture.
Toss well to combine.
Drizzle with truffle oil, toss.
Serve with remaining Parmesan cheese.
4 servings
*Discard shiitake mushroom stems, as they are leathery and tough. 

ENJOY!




Comments

  1. Pam, It's been dry down here although we finally got a couple inches of beneficial rain 2 days ago. Looks like more rain starting tomorrow. It has been much hotter than usual for June. My better half would love this pasta dish... I don't eat mushrooms and she loves them so they are frequently on her menu when we go out to eat. Even more frustrating to her is the fact that we can go to the local Monterrey Mushroom production facility and pick up a sack of seconds at the guard shack for only $5.00! The problem is that there is no way that she can eat them all! Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Dave, that deal with the mushrooms sounds great and I wish we had that here; too bad you don't care for them. The weather is crazy, 58 degrees this morning! Hope it cools down for you. Take care

      Delete
  2. This is a dish I would love..I enjoy the way papardelle soaks up sauces:)I like sherry in recipes..mushrooms..everything!

    ReplyDelete
    Replies
    1. Nana, thanks! Sherry works for me too, and pappardelle is hearty and good!

      Delete
  3. Good Morning--

    Looking quite festive here.

    This looks amazing--pasta, yum! yum!

    M ; )

    ReplyDelete
    Replies
    1. Melinda, thanks! We love pasta!

      Delete
  4. Hi Pam! I have to tell you that I like your new look. Sounds like me, except.... I would change my blog up every day if I had the time! Lol. I am a pasta lover, so I know for sure that I would enjoy this dish.

    ReplyDelete
    Replies
    1. Shug, thanks! I get it, we like to tinker around with it. Have a great day! Take care

      Delete
  5. Wonderful recipe and I LOVE the new header. Looks yummy and sweet.

    ReplyDelete
    Replies
    1. Thank you, Susan! Glad you stopped by!

      Delete
  6. I think your tweaking is working! We are having rain, rain and more rain on top of rain! This pasta will be welcome on our table as soon as I can get the pasta!!

    Best,
    Bonnie

    ReplyDelete
    Replies
    1. Bonnie, at least we don't have to water flowers, etc with all this rain! It's a damp, rainy spring to summer. Hope you get the pasta soon! :-)

      Delete
  7. A/C in this house is a no, no. Every time I get near it I go down with pneumonia! At the moment it is 40 C here (104F)!!!! This recipe sounds right up our street we love pasta and we love mushrooms. Hope all is well Diane

    ReplyDelete
    Replies
    1. Diane, that's not good! No a/c for sure. Wow, it's definitely hot there, it's only 58F this morning, and not warming up much. Glad you like the dish! Take care

      Delete
  8. Oh yummy! It is winter here, so I sure this dish would be just perfect!

    ReplyDelete
    Replies
    1. Medeja, yes, perfect for winter weather. Thanks for the visit!

      Delete
  9. We're having the same up-and-down temperatures here. And a ton of rain last weekend! It's looking cool and overcast this morning, so I'll likely need a jacket for my morning walk. Have a great day, Pam. (P.S. your pappardelle looks amazing.)

    ReplyDelete
    Replies
    1. Hi Beth! It's crazy weather for sure now. Happy morning walks!

      Delete
  10. Your pappardelle looks great Pam!!!
    I'd love to try them :)

    ReplyDelete
    Replies
    1. Thanks, George! The pasta is great! :-)

      Delete
  11. A fantastic vegetarian meal! I love those mushrooms.

    ReplyDelete
    Replies
    1. Angie, it is! Mushrooms are my favorite, any time, cooked about any way.

      Delete
  12. We are having the same ups and downs with the weather. Your pasta dish sounds good to me no matter the temperature.

    ReplyDelete
    Replies
    1. Thanks, Karen! Yes, I could eat this pasta dish any season. I'm glad you stopped by as I lost your site somehow in my blogroll. Take care.

      Delete
  13. Pappardelle is one of my favorite pasta shapes. Love it! And love mushrooms with pasta -- they go so well together, don't you think? This looks terrific -- thanks so much.

    ReplyDelete
    Replies
    1. Thanks. John! I like it too! Thanks for stopping by!

      Delete
  14. There isn't much that I love more than truffle oil and porcini mushrooms. This sounds like heaven on a plate.

    ReplyDelete
  15. The weather Gods continue to be wild and crazy! Your food however, continues to be soulful and comforting. This looks really good.

    Velva

    ReplyDelete

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Pam
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