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Pappardelle with Mixed Fresh Mushrooms Recipe

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This recipe for Pappardelle with Mixed Fresh Mushrooms is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound of either fettuccine or bowtie pasta

1/4 cup extra-virgin olive oil, plus more for drizzling

1-1/2 pounds mixed fresh mushrooms (porcini, chanterelle, morel, shiitake), trimmed and sliced

2 tablespoons unsalted butter

3 cloves garlic, peeled and sliced

2 teaspoons chopped fresh rosemary leaves

Kosher salt

Peperoncino flakes, to taste

1 cup chicken stock

1/4 cup chopped fresh Italian parsley

1/2 cup freshly grated Grana Padano plus more for serving
Directions:
Directions:
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add about half the mushrooms. Cook and stir until they begin to wilt and leave space in the pan, then add the remaining mushrooms. Cook and stir until they give up their liquid; then increase the heat to boil the liquid away and caramelize the mushrooms, about 8 to 10 minutes in all.

Reduce the heat to medium, add the butter, and let it melt. Add the garlic and rosemary, and season with salt and peperoncino. Add the chicken stock, and simmer until reduced by half, about 3 minutes.

Meanwhile, add the pasta to the boiling water, and cook until al dente. Transfer the pasta with tongs to the simmering sauce, drizzle with olive oil, sprinkle with the parsley, and toss to coat, adding a little pasta water if it seems dry. Remove the skillet from the heat, and sprinkle with the grated cheese. Toss and serve, passing more grated Grana Padano at the table.

 

 

 

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