Pappardelle With Mushroom Sauce Food

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 MIXED WILD MUSHROOMS

Steps:

• Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then 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). Continue to fry fast for 4-5 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 from the pan, and sprinkle with a little extra parsley and Parmesan.

CHEESY MUSHROOM PAPPARDELLE

Steps:

• Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the ham, onion, garlic and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the mushrooms; cook until tender, about 5 minutes. Add the flour and cook, stirring, until incorporated, 1 minute.
• Gradually add the milk to the skillet, stirring until smooth. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes; remove from the heat.
• Add the pasta to the boiling water and cook until al dente, about 4 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta and add to the skillet with the sauce.
• Add the havarti, parsley and 3 tablespoons parmesan to the skillet and toss using tongs. If the sauce seems thick, gradually add the reserved cooking water to loosen. Sprinkle with the remaining 3 tablespoons parmesan. Broil until bubbly, about 4 minutes.

PAPPARDELLE WITH CREAMY MUSHROOM AND PINE NUT SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water according to packet instructions until al dente; drain and return to pot.
• Meanwhile, heat oil in large fry pan over medium heat and cook garlic and onion for 3-4 minutes or until soft. Add mushrooms and cook a further 5 minutes or until just tender.
• Stir in cream, half the cheese, pine nuts and sultanas and simmer gently until heated through. Season with salt and freshly ground black pepper.
• Add sauce to hot pasta and stir through flat-leaf parsley.
• Serve pasta topped with remaining parmesan.

PAPPARDELLE WITH MUSHROOMS AND TOMATO CREAM SAUCE

Steps:

• Soak porcini in hot water until softened, about 30 minutes. Lift out porcini, squeezing excess liquid back into bowl, then rinse porcini to remove any grit and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve.
• Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and pancetta, stirring, until golden, about 6 minutes. Add garlic and fresh mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 5 minutes. Stir in porcini, reserved soaking liquid, and Sherry and boil, uncovered, until most of liquid is evaporated, about 5 minutes. Stir in tomatoes with juices, bay leaves, salt, and pepper and bring to a boil. Stir in cream, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes. Discard bay leaves.
• Cook pappardelle in a 6- to 8-quart pot of boiling salted water until al dente, then drain. 3Stir basil and parsley into sauce, then toss pappardelle with just enough sauce to coat. Serve with cheese.
• *Available at specialty foods shops and some supermarkets.