Pappardelle Pasta Recipe: With Wild Mushrooms
Ingredients
- 110g pasta (pappardelle)
- 2 cups of wild mushrooms (your choice of shiitake, cremini, oyster, king oyster, or button mushrooms)
- 1 cup heavy cream
- 3 slices of smoked ribeye, sliced (optional)
- 1 cup of spinach,
- 2 asparagus spears, boiled
- 1 tablespoon of butter
- 1 tablespoon extra virgin olive oil
- 1 clove of garlic
- 1 handful of grated Parmesan (preferably Parmigiano or Grana Padano)
- chives (when serving)
- water and salt
Preparation – Pappardelle Pasta Recipe
Start by preparing all the ingredients. Add water and salt to a pot and bring to a boil to cook the pasta. Slice the mushrooms; roll up the spinach leaves and slice them thinly. Trim the tough ends off the asparagus and blanch them in boiling water for 6 minutes; once cooked, transfer them to ice water to keep them green. Grate the Parmesan, and finely chop the garlic and shallots.
Preparation – – Pappardelle Pasta Recipe
Boil the pasta for 8–9 minutes until al dente. Cooking times may vary, so taste the pasta toward the end of the cooking time to check; avoid overcooking. While the pasta is boiling, sauté the mushrooms in a little oil in a large skillet for 3 minutes, then add the sliced smoked ribeye and garlic and sauté for another minute. Add the cream, cook for 3 minutes, and turn off the heat once the sauce thickens. While still hot, add the cubed butter and spinach, and stir. Drain the pasta but do not rinse it. Add the pasta to the skillet, then add the Parmesan and stir.
Service
When serving, use tongs to gently toss the pasta and arrange it on the plate for an attractive presentation; place the other toppings all in the same spot to create a visually appealing mound, then sprinkle a little more Parmesan on top and garnish with chives before serving.
