PAPPARDELLE WITH MIXED MUSHROOMS
At Lidia Bastianich's Felidia restaurant in New York, chefs make pappardelle or fettuccine fresh and serve it with mushroom sauce - chanterelles and morels in the spring, porcini in the fall.
Provided by Adapted from
Yield 4
Number Of Ingredients 11
Steps:
- 1 Bring a large pot of salted water to boil
- 2 While the water is heating, in a large skillet over medium-high heat, heat the 1/4 cup of olive oil until shimmering
- 3 Add about half the mushrooms and cook, stirring, until they begin to wilt and make space in the pan; then add the remaining mushrooms
- 4 Cook, stirring often, until they give up their liquid; then increase the heat to boil the liquid away and caramelize the mushrooms, 8 to 10 minutes
- 5 Reduce the heat to medium, add the butter and let it melt
- 6 Stir in the garlic, rosemary, salt and red pepper flakes just until fragrant, 30 seconds
- 7 Add the vegetable broth and simmer until reduced by half, about 3 minutes
- 8 Reduce the heat to its lowest setting and cover to keep warm
- 9 Meanwhile, add the pappardelle to the boiling water, and cook until al dente, 1 to 2 minutes less than the package directions
- 10 When the pasta is ready, use tongs to transfer it to the sauce, reserving the pasta water
- 11 Drizzle with olive oil, sprinkle with the parsley and toss to coat, adding a little reserved pasta water if the pan seems dry
- 12 Remove the skillet from the heat, and sprinkle with the grated cheese
- 13 Toss and serve hot, passing more grated cheese at the table
Nutrition Facts : Calories 410 calories, Fat 17 g, Carbohydrate 49 g, Cholesterol 45 mg, Fiber 4 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 3 g
PAPPARDELLE WITH SPICY SAUSAGE AND MIXED WILD MUSHROOMS
This recipe is adapted from Jamie Oliver's cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.
- Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Return to pot.
- Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.
PAPPARDELLE WITH MIXED WILD MUSHROOMS
Make and share this Pappardelle With Mixed Wild Mushrooms recipe from Food.com.
Provided by - Carla -
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brush off any dirt from the mushrooms and slice thinly (any girolles, chanterelles and blewits - tear in half).
- Put the olive oil in a very hot frying pan and add the mushrooms.
- Let them fry fast, tossing once or twice.
- Add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor)and continue to fry quickly another 4 to 5 minutes, tossing regularly.
- Then turn the heat off and squeeze in the lemon juice.
- Toss and season to taste.
- Meanwhile cook the pasta in boiling salted water until al dente.
- Add to the mushrooms, with the Parmesan, parsley and butter.
- Toss gently, coating the pasta with the mushrooms and their flavor.
- Serve, scraping out all of the last bits of mushroom love from the pan, and sprinkle with a little extra parsley and Parmesan.
Nutrition Facts : Calories 662.9, Fat 25.4, SaturatedFat 10.1, Cholesterol 36, Sodium 110.5, Carbohydrate 89.3, Fiber 4.6, Sugar 5.1, Protein 19.7
PAPPARDELLE WITH MIXED WILD MUSHROOMS
These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They are not always stored and displayed as I think they should be - I don't like sweaty mushrooms in plastic containers - but I'm sure things will get better. Even as a chef I am surprised to see changerelles and black trumpets popping up throughout the year, as well as the more predictable cremini, shiitake, morel, button and oyster mushrooms. There is a lot of choice.
Provided by Jamie Oliver
Categories main-dish
Yield Serves 4
Number Of Ingredients 10
Steps:
- Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.
- Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.
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