This is a year round mainstay on the menu. Any mushrooms can be used in this recipe.
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Roll out pasta to the thinnest setting on pasta machine. Take thin sheets and roll them up tightly and slice crosswise 1 inch sections for long wide ribbons of pappardelle. Boil large pot of salted water.
Hydrate dried porcinis mushrooms with 1 cup of hot simmered water for 15 minutes and reserve liquid, set aside. Slice all mushrooms and set aside heat up large sauté pan over medium heat and add olive oil and mushrooms stir and sauté until they are soft, add shallots, thyme and a splash of red wine. Sauté for 1 more minute and add butter, salt, pepper and truffle oil, then sauté for 3 minutes. Cook 4 handfuls “5 cups” of pappardelle for 3 minutes in boiling water and then strain dividing up into 4 plates spooning mushroom sauce over until coated. Serve with asiago cheese and a nice glass of Dolcetto, or Pinot Noir.
Ingredients
Directions
Roll out pasta to the thinnest setting on pasta machine. Take thin sheets and roll them up tightly and slice crosswise 1 inch sections for long wide ribbons of pappardelle. Boil large pot of salted water.
Hydrate dried porcinis mushrooms with 1 cup of hot simmered water for 15 minutes and reserve liquid, set aside. Slice all mushrooms and set aside heat up large sauté pan over medium heat and add olive oil and mushrooms stir and sauté until they are soft, add shallots, thyme and a splash of red wine. Sauté for 1 more minute and add butter, salt, pepper and truffle oil, then sauté for 3 minutes. Cook 4 handfuls “5 cups” of pappardelle for 3 minutes in boiling water and then strain dividing up into 4 plates spooning mushroom sauce over until coated. Serve with asiago cheese and a nice glass of Dolcetto, or Pinot Noir.