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Pappardelle with Mushrooms

Servings: 4
Author: Shawn

Ingredients

  • 1 batch basic pasta dough cut into 1-inch by 1 1/2 inch strips,
  • Canola oil
  • 8 ounces Crimini mushrooms
  • 1 ounce each dried porcini and shitake mushrooms
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 cup mild onion finely minced
  • 4 Tbs unsalted butter cut into eight pieces
  • 1 tsp red wine vinegar
  • Grated Parmesan Cheese

Instructions

  • Rehydrate mushrooms in 1 cup liquid, drain, reserving liquid and cut into pieces.
  • Wash Crimini mushrooms and cut or slice into pieces.
  • Heat canola oil over medium heat in a large skillet until very hot, but not smoking.
  • Add about 1/2 the mushrooms in a single layer and cook, without stirring, until browned, about 2 minutes. Stir and cook 2 minutes longer, stirring occasionally. Season with salt and pepper, transfer to a bowl, and repeat with remaining mushrooms.
  • Return all mushrooms to the pan. Add onions and cook until tender, about 2 minutes.
  • Add 2 tablespoons butter and cook until mushrooms are glazed, about 2 minutes.
  • Add reserved mushroom broth, bring to a simmer, and whisk in remaining butter.
  • Add vinegar and remove from heat.
  • Boil pasta, drain, and add to the mushrooms.
  • Serve immediately, topping with Parmesan cheese.