This is a delicious quick dish for any night of the week or for guests. I’ve been making it for years. Although the recipe suggests porcini and pappardelle almost any kind of mushrooms and most pastas will do.
You can’t miss with this classic blend of sauteed mushrooms, garlic, parsley, and Parmesan or my favorite Pecorino Romano. Enjoy!
Papardelle with Porcini and Garlic
(adapted from Pasta, Food and Wine Books)
3/4 pound pappardelle pasta
1/4 cup extra virgin olive oil
1 pound porcini or other wild mushrooms, trimmed and sliced (I used a combination of shitake and cremini this time)
5 cloves garlic, lightly crushed
1 teaspoon kosher salt
1/4 teaspoon fresh-ground black pepper
3/4 cup chicken stock, or low-sodium chicken broth
2 tablespoons butter
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup grated Parmesan or Pecorino Romano cheese, plus more for serving
In a large pot of boiling, salted water, cook the pappardelle until just done, about 12 minutes.
Meanwhile, heat 2 tablespoons of the oil in a large frying pan over moderately high heat.
Add half of the mushrooms, 2 cloves garlic, 1/2 teaspoon salt and 1/8 teaspoon of the pepper. Cook stirring occasionally, until lightly browned, 3 to 5 minutes. Remove the mushrooms and if you want discard the garlic. I prefer to leave it in.
Repeat with the remaining oil, mushrooms, garlic, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Return all the mushrooms to the pan and add the stock, butter and parsley. Simmer over moderate heat for 1 minute.
Drain the pasta. Toss with the mushroom sauce and and the Parmesan or Pecorino. Serve with additional grated cheese and cracked pepper.