Tuesday, March 5, 2013

Tasty Tuesdays: Pappardelle with Mushrooms

Welcome to Tasty Tuesdays!
I'm excited to share this recipe with you - I think it's one of the best pasta dishes I've ever made.  And if you've visited here before, you know how much pasta I cook!  If you like mushrooms, I suggest you make this immediately.  Yum.

I had this locally made basil & garlic pasta in the pantry just waiting for a delicious recipe like this to come along.

I had never cooked with porcini mushrooms before.  You can find them in the grocery store bagged and dry.  In order to cook with with them, you need to soak them in hot water for 30 minutes.  Beware - the smell was really strong! 

Amazing handmade pasta.  For anyone local, the pasta is made by The Local Epicurean, located on Wealthy St.  They sell it there and also at the Fulton Street Farmers Market in the Summer.

{ Recipe adapted from this one found in Cooking Light Magazine }
- 1 cup dried porcini mushrooms (about 1 ounce)
- 2/3 cup boiling water
- 8 ounces uncooked pappardelle pasta or bucatini
- 3 1/4 teaspoons salt, divided
- 1 tablespoon olive oil
- 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 Parmigiano-Reggiano cheese, divided
- 1/4 cup heavy whipping cream
- 1 teaspoon finely chopped fresh sage
- 1/2 teaspoon cracked black pepper

1.  Rinse 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 porcini.
2.  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.
3.  Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, and remaining 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates.
4.  Finely grate cheese. Reduce heat to medium. Stir pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper into mushroom mixture; toss well to combine. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon remaining cheese. Garnish with sage leaves, if desired.

This was so good!  I absolutely loved it.

I thought this dish tasted like I had ordered it at a very good restaurant.  Don't you love when that happens?  And, it was super easy to make.  Double score.  This one is a definite keeper!
What did you cook this week?
Party Rules:
1.  Add a link to the post you are linking up back to this this post
2.  Add the Tasty Tuesday button to the post you are linking up.  You will find the button & code on my side bar.


  1. Your Pappardelle with Mushrooms looks delicious, I am sure the flavor was outstanding. Hope you have a great week and thanks for hosting.
    Miz Helen

  2. Wow does that dish look delicious. Pasta and mushrooms, divine! Thanks so much for hosting! Hope you're having a super week!

  3. Your recipes always look so amazing! Thanks for hosting the link party!

  4. your dish looks really tasty. Tasty Tuesday indeed !

  5. That looks so delicious! I adore mushrooms. I used them in my recipe I linked up this week actually - my "naked" mushroom pizza :)

  6. Thanks for hosting. I brought over my TGIF Chocolate Cake from What'd You Do This Weekend? Hope you can drop by.


  7. dude. i don't even know what to do right now. your mushrooms and pasta look phenomenal. i LOVE making homemade papparadelle noodles. and beautiful delicate little mushrooms can't be beat. finding it hard to type right now. NEED that pasta!

    ...i’m sharing my recipe for caramelized apple cinnamon pot de creme – and my crazy decision to quit my job. ack! fingers crossed!!

    don’t forget my linky party – the wednesday fresh foods link up – is live now. i’d love it if you all stopped by.

    thank you for hosting us!


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