Pappardelle With Mixed Wild Mushrooms Food

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.

FOODCHANNEL EDITOR

Steps:

• 1 Follow method for making Fresh Pasta with Garlic and forming 5-inch wide pasta sheets. Working with one sheet at a time and using pasta cutter, cut pasta sheets crosswise on work surface into 1 1/2-inch-wide ribbons to make short pappardelle. Let pasta dry on work surface 10 minutes. 2 Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium heat. Add mushrooms and saute until juices form, about 4 minutes. Add onion and saute until mushrooms are tender and liquid has reduced by half, about 5 minutes. Stir in prosciutto. Season to taste with sea salt. Keep warm over very low heat. 3 Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring often, about 1 1/2 minutes. Drain. Divide pasta evenly among four pasta bowls. Drizzle 1 teaspoon oil over each. Spoon mushroom mixture atop pasta, dividing equally. Sprinkle with chives and serve. 4 1 RECIPE FRESH PASTA WITH GARLIC: 5 MAKING DOUGH: Sift flour onto large flat work surface. Form well in center of flour. Place eggs and salt in well; whisk lightly with fork to blend. Using fork, gradually mix flour from inside walls of well into egg mixture to form coarse dough. Knead until dough is satiny and surface is almost smooth, about 4 minutes. Form dough into ball. Cover with plastic wrap and let dough rest at least 30 minutes and up to 3 hours. 6 KNEADING DOUGH: Set rollers for pasta machine, on widest setting. Using dough cutter, cut dough into eight equal pieces. Form each piece into ball; flatten into disks. Run one dough disk through rollers, dusting lightly with flour if dough sticks (keep remaining dough disks covered). Working on lightly floured surface, fold dough into thirds as for business letter. Pass dough, edges first, through rollers again. Repeat process six times, keeping rollers at widest setting and lightly dusting rollers with flour if dough sticks. 7 FORMING PASTA SHEETS: Adjust width of rollers to next smaller setting, and pass dough through rollers. Continue adjusting roller width to smaller settings, running dough through each setting without folding, and dusting rollers very lightly with flour if necessary until long dough sheet forms, about 24 to 30 inches long. 8 Hang strips over pasta drying rack, just until pasta is slightly dry, about 10 minutes (pasta should not be brittle or wet). Repeat kneading remaining dough disks and forming them into pasta sheets. 9 VARIATIONS:For Fresh Pasta with Garlic: Mix 1 minced large garlic clove into egg and salt mixture in center of flour well. For Fresh Pasta with Thyme: Mix 2 teaspoons fresh thyme leaves into flour before blending with egg and salt mixture.

PAPPARDELLE WITH SPICY SAUSAGE AND MIXED WILD MUSHROOMS

Steps:

• In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.
• Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Return to pot.
• Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.