Pappardelle with Mushroom Sauce
Annie Braunstein
ingredients
- 20g bag (3/4 oz) dried porcini
- 1 cup hot water
- 2 tbs olive oil
- 10 oz pack crimini or baby bella mushrooms, roughly chopped
- 1 clove garlic, minced
- 1 bay leaf
- 1/4 cup Marsala or dry sherry
- salt and pepper to taste
- 1/2 lb pappardelle
- 3 tbs cream or half-and-half
- 2 oz grated parmesan cheese (about 3/4 cup), plus more for serving
- 1 tbs butter
directions
- 1
Pour hot water over dried porcini. Let sit for 25 minutes. Chop porcini. Strain liquid and set aside.
- 2
Heat oil in a large sauté pan. Add porcini, crimini, garlic, and bay leaf. Sauté about 10 minutes, until mushrooms are brown and tender. Add Marsala and simmer until liquid evaporates. Season with salt and pepper.
- 3
While mushrooms are cooking, cook pasta and drain.
- 4
Add mushroom soaking water and cream to mushroom mixture and simmer 3 minutes. Add cheese and butter, then add pasta and toss to coat.
- 5
Serve with extra parmesan cheese.
Source: Annie Braunstein
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