Pappardelle With Mushroom Sauce
photo by rpgaymer
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 1⁄2 lbs white mushrooms
- 5 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 3⁄4 cup dry white wine
- 3 tablespoons parsley, chopped
- salt & freshly ground black pepper
- 2 tablespoons butter
- 1 lb pappardelle pasta, fresh
directions
- Wash and dry mushrooms thoroughly and slice thin.
- Heat olive oil in a large skillet.
- Add garlic and sauté over medium heat about 1 minute.
- When garlic begins to color, add sliced mushrooms.
- Sauté mushrooms over high heat until lightly colored.
- Add wine.
- Cook until wine is reduced by half, stirring constantly.
- Add parsley and cook 1 minute longer.
- Season with salt and pepper.
- Fill a very large saucepan two-thirds full with salted water.
- Bring water to a boil.
- Add pasta.
- Bring water back to a boil and cook pasta uncovered until 'al dente'.
- Drain pasta and place in skillet with sauce; add butter.
- Toss pasta, sauce and butter over medium heat until sauce coats pasta, 20 to 30 seconds.
- Serve immediately.
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Reviews
-
What a great, easy-to-make pasta recipe. Unfortunately, I could not find pappardelle pasta, but I found some Polish egg noodles that made a decent substitute. I loved the sauce- it wasn't heavy at all and you could taste the mushrooms throughout. I just served some crumbled Italian sausage over the dish and this made it a complete, tasty meal. [Reviewed for PLEASE REVIEW MY RECIPE]
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com