TasteToronto | The Good Son's Mushroom Pappardelle

The Good Son's Mushroom Pappardelle

Easy

The Good Son's Mushroom Pappardelle

from The Good Son - Queen

The Good Son's Mushroom Pappardelle

Method

9 Steps

  • Step 1

    In a large pot bring salted water to a boil.

  • Step 2

    In a hot pan sauté shallots, garlic and chilli for 2 minutes then add your selection of mushrooms.

  • Step 3

    Sautee until caramelized adding salt and pepper to taste as you go along.

  • Step 4

    Deglaze the pan with white wine then reduce until almost evaporated.

  • Step 5

    Drop pasta in the boiling water, it will take roughly 3 to 4 minutes for fresh or slightly longer for dried. Cook until al dente.

  • Step 6

    Add the vegetable stock into the pan and add the butter as well.

  • Step 7

    Bring to boil then lower the heat to a simmer.

  • Step 8

    Add the drained pasta to the pan, then add grated parmesan, parsley, a few drops of truffle oil and season with salt and pepper to taste.

  • Step 9

    Place in a bowl and add more grated parmesan and chopped chives.

Tags:

Mushroom Pappardelle

Toronto Restaurants

Cooking At Home

The Good Son

Easy

The Good Son's Mushroom Pappardelle

from The Good Son - Queen

Robin Winship
written by

Robin Winship

The Good Son's Mushroom Pappardelle

Yields:

Serves 1

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 20 mins

5.0

Rate This Recipe

Italian

Main Dishes

Ingredients

Mushroom Pappardelle

  • 120 grams of fresh locally sourced pappardelle pasta (Farina+) (Dry pasta works as a substitute)

  • 200 grams of mixed wild mushrooms (Cremini, oyster and shiitake work best)

  • 1 shallot, finely diced

  • 1/2 of a red chilli, sliced

  • 1/2 cup white wine

  • 100 grams butter, diced

  • 1/4 cup vegetable stock

  • 1 garlic clove, sliced

  • Parmesan, grated

  • Parsley, finely chopped

  • Chives, finely diced chives

  • White truffle oil (optional)

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Method

9 Steps

  • Step 1

    In a large pot bring salted water to a boil.

  • Step 2

    In a hot pan sauté shallots, garlic and chilli for 2 minutes then add your selection of mushrooms.

  • Step 3

    Sautee until caramelized adding salt and pepper to taste as you go along.

  • Step 4

    Deglaze the pan with white wine then reduce until almost evaporated.

  • Step 5

    Drop pasta in the boiling water, it will take roughly 3 to 4 minutes for fresh or slightly longer for dried. Cook until al dente.

  • Step 6

    Add the vegetable stock into the pan and add the butter as well.

  • Step 7

    Bring to boil then lower the heat to a simmer.

  • Step 8

    Add the drained pasta to the pan, then add grated parmesan, parsley, a few drops of truffle oil and season with salt and pepper to taste.

  • Step 9

    Place in a bowl and add more grated parmesan and chopped chives.

Tags:

Mushroom Pappardelle

Toronto Restaurants

Cooking At Home

The Good Son