Forest Mushroom Pappardelle Pasta
|1kg Button Mushroom(s)||
|1 Garlic (Loose Bulb)(s)||
|1 Flat Leaf Parsley (Bunch)(s)||
|1kg Sweet Piccolo Peppers(s)||
Pasta tastes best made fresh, but if you don’t have a good Italian shop close by that sells fresh pappardelle, use a tagliatelle noodle. I particularly like portobello, cremini, and shiitake.
1 1/2 lb (750 g) pappardelle pasta.
1/3 cup (80 mL) extra-virgin olive oil.
1 1/2 lb (750 mL) assorted mushrooms (we use lobster, chanterelle, and pine).
3/4 cup (180 mL) leek whites, washed and sliced.
1 1/2 tbsp (22 mL) garlic, minced.
1 1/2 tsp (7 mL) salt.
1/3 cup (80 mL) white wine.
1 cup (250 mL) vegetable stock.
1 1/2 cups (350 mL) arugula.
3/4 cup (180 mL) Parmesan cheese, grated.
3 Tbsp (45 mL) Italian parsley, chopped.
Pepper, freshly ground.
- In large, heavy-bottomed pot, bring 6 1/3 quarts (6 L) salted water to a boil. For fresh pasta, cook 4 minutes at a rolling boil, stirring constantly to prevent clumping. For dried pasta, follow directions on box.
- In large saute pan over medium-high heat, add olive oil, mushrooms, leeks, and garlic. Saute for 5 to 6 minutes, stirring frequently until all mushrooms are soft.
- Add salt and white wine. Continue cooking for 3 minutes until most of the wine is absorbed. Add vegetable stock; reduce for 2 minutes. Add pasta, toss well, then fold in the arugula and half the Parmesan cheese.
- Sprinkle with freshly chopped parsley and separate into 6 pasta bowls. Finish with remaining Parmesan and freshly ground pepper to taste.