Pappardelle With Mushrooms And Tomato Cream Sauce Recipes

CREAMY MUSHROOM PAPPARDELLE

Steps:

• Prepare your fresh pappardelle, following our simple pappardelle guide, or the below tutorial
• Make your mushroom stock by rehydrating your dried mushrooms in 1 - 2 cups of boiling water. Reserve the leftover water - this is your delicious umami mushroom stock.
• Heat three tablespoons of olive oil in a large pan. Add your onion, carrot, and celery, and saute until softened. Remove from the pan and set aside.
• In the same pan, stir fry your mushrooms until golden brown in a glug of olive oil. Add your garlic and gently saute, ensuring not to burn the delicate ingredient.
• Add your sauteed onions, carrot, and celery, tomato puree, stock, and cream, before laying a couple of sprigs of rosemary in the mixture, allowing their flavour to gently infuse the sauce. Season to taste with salt and pepper, and leave to simmer for a few minutes.
• If needed, add a couple of tablespoons of cornflour to thicken the sauce, stirring cautiously to make sure it is fully combined with the mixture.
• Boil your fresh pappardelle in liberally salted water for no more than 3-4 minutes, until al dente. Drain and immediately add to the sauce. Should you need to loosen the mixture, simply add a splash of your pasta water, to achieve a glossy sauce that adheres perfectly to your pappardelle.
• Serve your dish immediately, with a generous sprinkling of black pepper.

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.