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PAPPARDELLE AI TRE FUNGHI

This is a year round mainstay on the menu. Any mushrooms can be used in this recipe.

Pasta Dough
 See Pasta dough recipe page 6
 1 cup of sliced shitake mushrooms
 1 cup of sliced brown criminini mushrooms
 1 cup of sliced portobello mushrooms
 ½ cup of dried porcini mushrooms
 “Simered 20 minutes in a 1 cup of water”
 2 tablespoons of shallots
 4 tablespoons of olive oil
 Black pepper
 ½ tespoon of kosher salt
 Splash of red wine
 2 drops of white truffle oil
 4 tablespoons of butter
 1 teaspoon of chopped time
 1 cup of reserved porcini mushroom water “stock”
1

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.

For sauce
2

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.