Pappardelle With Mushrooms Food

PAPPARDELLE WITH MUSHROOM RAGU

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, pulse the walnuts in a food processor until finely chopped; remove to a small bowl. Add half the mushrooms to the food processor; pulse until finely chopped. Slice the remaining mushrooms.
• Heat the olive oil in a large dutch oven over medium-high heat. Add the walnuts; cook, stirring, until toasted, about 2 minutes. Add the onion and chopped mushrooms and cook, stirring, until the mushrooms are dry, 5 minutes. Season with salt and pepper and cook until the mushrooms are browned, 2 to 3 minutes. Add the sliced mushrooms and garlic and cook until softened, 3 to 5 minutes. Add the tomato paste and cook, stirring, until coated, about 1 minute. Add the crushed tomatoes, then rinse the empty can with 1/2 cup water and pour it into the pot. Add the rosemary and bring to a simmer. Cook, stirring, until the sauce thickens slightly, about 10 minutes.
• When the sauce is almost ready, add the pasta to the boiling water and cook as the label directs for al dente, about 5 minutes. Using tongs, transfer the pasta to the sauce. Cook, tossing, until well coated. Stir in half the parsley and season with salt and pepper; remove the rosemary sprig. Divide the pasta among bowls and top with the remaining parsley.

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

5-INGREDIENT GARLICKY SHRIMP PASTA

Steps:

• Fill a medium pot with water. Bring to a boil and season with salt. It should taste as salty as the sea. Because we're only using 1/2 lb of pasta, you do not need to fill a HUGE pot with water, you want the water to be starchy since we're using it in the sauce. I like for the water to only come up about 1/2-inch over the pasta.
• Heat a large skillet to a medium heat. Add 4 tablespoons butter. Once butter melts, add garlic. Saute for 2 minutes. Be careful not to burn.
• While the garlic cooks, season the shrimp on both sides with salt and pepper. Add shrimp to the skillet with the butter and garlic. At the same time, add the pasta to the boiling water. Cook shrimp until bright pink and curled up, about 3-4 minutes. Cook pasta until aldente.
• Once the shrimp are done, if the pasta isn't cooked yet, remove from heat. (You don't want them to overcook. When the pasta is done, add to the shrimp, garlic, and butter, return to the heat but reduce it to low. Add red pepper flakes and 1/2 cup of pasta water. Toss to combine, and then add remaining 1 tablespoon of butter, toss again. If needed, add more pasta water to create desired consistency (I added another 1/2 cup). Season pasta with salt and pepper.

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.