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Mushroom Chive Pappardelle with meaty portobello mushrooms and fresh chives in a light pan sauce with pappardelle pasta.
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Mushroom Chive Pappardelle

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Mushroom Chive Pappardelle with portobello mushrooms and fresh chives in a light pan sauce with fresh pappardelle pasta.
Prep Time5 minutes
Cook Time15 minutes
Course: Dinner, Main Course
Cuisine: Farm to Table, Farmer's Market, italian, Pasta, Vegetarian
Keyword: 20 Minute Meal, 30 Minute Dinner, Mushroom Foraging, Mushroom Recipes
Servings: 4

Ingredients

  • 12 oz. fresh pappardelle pasta
  • 3 tbsp. olive oil
  • 5 tbsp. butter
  • 1 lb. mushrooms, such as portobello, shitake or cremini thick sliced
  • 5 tbsp. minced garlic
  • 4 tbsp. sherry
  • 1 tsp. smoked salt
  • 1-1 1/2 cups pasta water
  • 3/4 cup fresh grated parmesan cheese
  • 1 tbsp. fresh chopped chives

Instructions

  • Prepare fresh pappardelle pasta by boiling in salted water until cooked through and still having a little bite to it (al dente). Reserve 1 1/2 cups of pasta water when draining.
  • In a large high edged pan over medium high heat, add olive oil and butter. Add sliced mushrooms and sauté for a few minutes. Add minced garlic and continue to sauté until mushrooms have a little browning on the edges.
  • Add sherry to the pan, stir to combine. Season with smoked salt. Add 1/2 cup reserved pasta water, letting it combine with mushrooms in the pan. Fold in cooked pappardelle pasta, coating with pan sauce. Add more pasta water a little at a time until desired consistency is reached. Finish with parmesan and fresh chives.