Pappardelle With Mixed Mushrooms Food

PAPPARDELLE WITH MIXED MUSHROOMS

Steps:

• 1 Bring a large pot of salted water to boil
• 2 While the water is heating, in a large skillet over medium-high heat, heat the 1/4 cup of olive oil until shimmering
• 3 Add about half the mushrooms and cook, stirring, until they begin to wilt and make space in the pan; then add the remaining mushrooms
• 4 Cook, stirring often, until they give up their liquid; then increase the heat to boil the liquid away and caramelize the mushrooms, 8 to 10 minutes
• 5 Reduce the heat to medium, add the butter and let it melt
• 6 Stir in the garlic, rosemary, salt and red pepper flakes just until fragrant, 30 seconds
• 7 Add the vegetable broth and simmer until reduced by half, about 3 minutes
• 8 Reduce the heat to its lowest setting and cover to keep warm
• 9 Meanwhile, add the pappardelle to the boiling water, and cook until al dente, 1 to 2 minutes less than the package directions
• 10 When the pasta is ready, use tongs to transfer it to the sauce, reserving the pasta water
• 11 Drizzle with olive oil, sprinkle with the parsley and toss to coat, adding a little reserved pasta water if the pan seems dry
• 12 Remove the skillet from the heat, and sprinkle with the grated cheese
• 13 Toss and serve hot, passing more grated cheese at the table

PAPPARDELLE WITH MIXED WILD MUSHROOMS

Steps:

• Brush off any dirt from the mushrooms and slice thinly (any girolles, chanterelles and blewits - tear in half).
• Put the olive oil in a very hot frying pan and add the mushrooms.
• Let them fry fast, tossing once or twice.
• Add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor)and continue to fry quickly another 4 to 5 minutes, tossing regularly.
• Then turn the heat off and squeeze in the lemon juice.
• Toss and season to taste.
• Meanwhile cook the pasta in boiling salted water until al dente.
• Add to the mushrooms, with the Parmesan, parsley and butter.
• Toss gently, coating the pasta with the mushrooms and their flavor.
• Serve, scraping out all of the last bits of mushroom love from the pan, and sprinkle with a little extra parsley and Parmesan.

PAPPARDELLE WITH MUSHROOM SAUCE

Steps:

• 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.

PAPPARDELLE WITH CHICKEN, MUSHROOMS, & WINE

Steps:

• Preheat oven to 325°F.
• Saute mushrooms in butter in a large ovenproof saute pan over med-high heat, stirring frequently. When they soften and give off liquid, reduce heat to med, cook until liquid evaporates.
• Stir in the first 1/2 cup of red wine. increase the heat to high and boil until most of the wine evaporates, remove and set aside. wipe out pan and return it to the stove top.
• Brown the chicken in butter and oil(may need to do this in batches) in the saute pan over med heat, remove and set aside.
• Saute the pancetta in the pan drippings, cooking until it begins to brown. add the onion and fennel, cooking until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 minutes more. Increase heat to high and stir in the next 1/2 cup wine and sage. Remove from heat and add the sauteed mushrooms.
• Return the chicken to the pan, cover tightly, transfer to the oven and bake until the meat is tender and the internal temp is 170°F, about 40 minutes. Remove from heat oven and stir in vinegar.
• While chicken is in the oven prepare papardelle according to package directions; drain.
• Serve parpardelle with chicken and mushroom sauce.