Tasty Tuesdays: Pappardelle with Mushrooms

 

Welcome to Tasty Tuesdays!

 

I'm excited to share this recipe with you - I think it's one of the best pasta dishes I've ever made.  And if you've visited here before, you know how much pasta I cook!  If you like mushrooms, I suggest you make this immediately.  Yum.

 

I had this locally made basil & garlic pasta in the pantry just waiting for a delicious recipe like this to come along.

 



I had never cooked with porcini mushrooms before.  You can find them in the grocery store bagged and dry.  In order to cook with with them, you need to soak them in hot water for 30 minutes.  Beware - the smell was really strong! 

Amazing handmade pasta.  For anyone local, the pasta is made by The Local Epicurean, located on Wealthy St.  They sell it there and also at the Fulton Street Farmers Market in the Summer.

 

{ Recipe adapted from this one found in Cooking Light Magazine }

 

Ingredients:

- 1 cup dried porcini mushrooms (about 1 ounce)

- 2/3 cup boiling water

- 8 ounces uncooked pappardelle pasta or bucatini

- 3 1/4 teaspoons salt, divided

- 1 tablespoon olive oil

- 1/4 cup finely chopped shallots

- 2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped

- 2 garlic cloves, minced

- 2 tablespoons dry sherry

- 2 ounces Parmigiano-Reggiano cheese, divided

- 1/4 cup heavy whipping cream

- 1 teaspoon finely chopped fresh sage

- 1/2 teaspoon cracked black pepper

 

1.  Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.

 

2.  Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

 

3.  Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, and remaining 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates.

 

4.  Finely grate cheese. Reduce heat to medium. Stir pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper into mushroom mixture; toss well to combine. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon remaining cheese. Garnish with sage leaves, if desired.

 



This was so good!  I absolutely loved it.

 



 

I thought this dish tasted like I had ordered it at a very good restaurant.  Don't you love when that happens?  And, it was super easy to make.  Double score.  This one is a definite keeper!

 

What did you cook this week?

 

Party Rules:

1.  Add a link to the post you are linking up back to this this post

OR

2.  Add the Tasty Tuesday button to the post you are linking up.  You will find the button & code on my side bar.