This was amazing! I made the recipe as specified and it tasted better than expected. It took me a long time to fine the dried mushrooms in store (I found them in the produce department under a stand) but everything else was easy to find. I will defiantly make this again for company! Next time will serve it with garlic bread. I could also make this with a different pasta and bake it in the oven as a casserole.
Pappardelle with Mushrooms
When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.
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Total: 40 Minutes
- Calories: 393
- Fat: 14.2g
- Saturated fat: 6.1g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 0.9g
- Protein: 15.8g
- Carbohydrate: 49.3g
- Fiber: 3.4g
- Cholesterol: 38mg
- Iron: 3.1mg
- Sodium: 585mg
- Calcium: 201mg
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 2/3 cup boiling water
- 8 ounces uncooked pappardelle pasta or bucatini
- 3 1/4 teaspoons salt, divided
- 1 tablespoon olive oil
- 1/4 cup finely chopped shallots
- 2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
- 2 garlic cloves, minced
- 2 tablespoons dry sherry
- 2 ounces Parmigiano-Reggiano cheese, divided
- 1/4 cup heavy whipping cream
- 1 teaspoon finely chopped fresh sage
- 1/2 teaspoon cracked black pepper
- 1 teaspoon truffle oil
- Sage leaves (optional)
- 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 tablespoon 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 medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, and remaining 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates.
- 4. Finely grate 1 ounce 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 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage leaves, if desired.
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