Pappardelle with Mushrooms

By Rhonda7447

Ingredients

• 1/2 cup dried porcini mushrooms
• 2/3 cup boiling water
• 8 oz uncooked pappardelle pasta or bucatini
• 3 1/2 tsp salt, divided
• 1 T olive oil
• 1/4 cup finely chopped shallots
• 1 (4 oz) packages exotic mushroom blend, sliced or coarsely chopped
• 2 garlic cloves - minced
• 2 T dry sherry
• 2 oz Parmigiano-Reggiano cheese, divided
• 1/4 cup heavy whipping cream
• 1 ts0p finely chopped fresh sage
• 1/2 tsp cracked black pepper
• 1 tsp truffle oil (World Market)
• Sage leaves (optional)

Details

Cooking time 40mins
Adapted from myrecipe.com

Preparation

Step 1

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 T 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 med-high heat. Add shallots, mushroom blend, and garlic; saute 5 minutes, stirring frequently. Stir i porcini, sherry, and remaining 1/4 tsp salt; cook 1 minute or until the liquid evaporates.

4. Finely grate 1 oz cheese; crumble remaining 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. Drizzle with truffle oil; toss. Place about 1 1/4 cup pasta mixture on each of the 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage leaves if desired.

Serve with Pear Salad.