Pappardelle With Mixed Wild Mushrooms Recipes

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.

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.

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.

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

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.

PAPPARDELLE WITH WILD MUSHROOMS

Steps:

• Brush off dirt from the mushrooms and slice thinly. In a very hot frying pan, add the olive oil, then the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and red pepper flakes with a pinch of salt (season lightly, Jamie instructs, as a little really brings out the flavor). Continue to fry fast for 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 from the pan, and sprinkle with a little extra parsley and Parmesan.