Pappardelle With Spicy Sausage And Mixed Wild Mushrooms Recipes
PAPPARDELLE WITH MIXED WILD MUSHROOMS
These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They are not always stored and displayed as I think they should be - I don't like sweaty mushrooms in plastic containers - but I'm sure things will get better. Even as a chef I am surprised to see changerelles and black trumpets popping up throughout the year, as well as the more predictable cremini, shiitake, morel, button and oyster mushrooms. There is a lot of choice.
Provided by Jamie Oliver
Categories main-dish
Yield Serves 4
Number Of Ingredients 10
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 SPICY SAUSAGE AND MIXED WILD MUSHROOMS
This recipe is adapted from Jamie Oliver's cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
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.
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- Preheat a large wide bottomed skillet on high heat, add in 2 tablespoons of the olive oil, then scatter the sliced mushrooms around in a single layer and lightly season with salt and pepper. Allow the mushrooms to sear on the side making contact with the pan for about 1-2 minutes before stirring (the mushrooms should be nice and deeply browned in colour). It may be necessary to do this step in two rounds if you do not have a skillet wide enough to cook the mushrooms in an even single layer.
- Give the mushrooms a good stir at this point and cook for an additional 2 minutes until the mushrooms begin to soften, then make a well in the centre of the cooking mushrooms, add the butter and then the diced shallots. Stir the butter shallots into the mushrooms and allow to cook altogether for another 20-30 seconds. Add in half of the white wine and deglaze. Transfer the entire mixture to a plate and set aside.
- Heat a wide pot on medium-high heat. Add in the remaining tablespoon of the olive oil, then the sausage mix and begin cooking until the sausage is evenly browned, Approximately 4 minutes. While the sausage is browning, cook the pappardelle in a large pot of salted boiling water.
- Once the sausage is cooked and browned, add in the tomato paste and cook for another minute.
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