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.
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:
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:
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!
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!
