Pappardelle Pasta with Mushroom Sauce
Serves 4
Ingredients
3 Tbsp. Olive Oil
12 oz. Assorted Mushrooms, cut into 1/2 inch thick slices
Kosher Salt to taste
Freshly Ground Black Pepper to taste
1/4 Cup Shallots, finely diced
1/2 Cup Dry White Wine
1 to 2 Tbsp. Fresh Rosemary, chopped
Fresh Pappardelle Noodles
6 Tbsp. Unsalted Butter
1/3 Cup Freshly Grated Parmigiano-Reggiano Cheese
Preparation
1. Heat olive oil in a large pan over medium-low heat. Add
mushrooms, sprinkle with desired amount of salt and pepper,
and sauté, without stirring (about 5 minutes). Stir in shallots
and white wine, and increase heat to medium. Sauté 3
minutes or until shallots are soft and most of wine is
adsorbed. Stir in rosemary.
2. Meanwhile, cook pasta*, reserving some cooking liquid. Add
cooked pasta to mushroom mixture in pan. Add butter,
stirring until melted. Stir in a small amount of reserved
cooking liquid, if desired. Stir in salt and pepper to taster, and
place in a large serving bowl or individual serving bowls.
Sprinkle with cheese, and serve immediately.
*Fresh pasta cooks faster than store bought pasta.
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