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Pappardelle with Mushrooms.

Please note the soaking time for the dried porcini mushrooms and reserving the liquid from the mushrooms and the pasta.
Cook Time40 minutes
Total Time40 minutes
Course: Main
Cuisine: Pasta
Servings: 4
Author: Hip Foodie Mom

Ingredients

  • 1/2 cup dried porcini mushrooms about 1/2 ounce
  • 2/3 cup boiling water
  • 8 ounces uncooked pappardelle pasta
  • 3 1/4 teaspoons salt divided
  • 1 tablespoon olive oil + more at the end
  • 1/4 cup finely chopped shallots
  • 2 4-ounce packages exotic mushroom blend, sliced or coarsely chopped
  • 2 garlic cloves minced
  • 2 tablespoons dry sherry
  • 2 ounces freshly grated Parmigiano-Reggiano cheese divided
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon cracked black pepper
  • Fresh chives for garnish

Instructions

  • Rinse dried porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop the porcini.
  • Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
  • Heat oil in a large skillet over medium-high heat. Add the shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in the porcini, dry sherry, and remaining 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates.
  • Finely grate 1 ounce cheese; crumble remaining cheese. Reduce the heat to medium. Stir in the pasta, the 1/4 cup reserved cooking liquid, the 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, the heavy cream, and black pepper into mushroom mixture; toss well to combine. Drizzle with a dash of olive oil; toss well. Serve pasta, sprinkle more freshly grated Parmigiano-Reggiano and garnish with chives.