We love Eataly. This recipe, discovered in their monthly newsletter, is also something to love. The pappardelle pasta is perfect with the mushrooms, but I think a nice fettuccini would work as well.
Pappardelle ai Funghi
Found here
- 1 lb pappardelle
- 1 lb mixed mushrooms (such as porcini, cremini, oyster, shiitake or maitake), stems removed & sliced
- 4 T extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 c dry white wine
- 2 t thyme, freshly chopped
- 1 t lemon juice
- 2 T parsley, chopped
- Salt & freshly-ground black pepper, to taste
- Parmigiano Reggiano, freshly grated, for serving
In a large saute pan, heat olive oil over high heat until it is smoking. Add chopped onion and garlic and cook over high heat for 5 minutes, until the onions are a light golden brown. Add chopped mushrooms, and continue cooking until they have given up most of their water, about 9-10 minutes. Add wine, thyme, salt, and pepper, to taste, then reduce heat to medium. Cook the sauce for 5 more minutes, until the mixture is of a ragù consistency.
Bring 6 quarts of water to a boil, and add 2 tablespoons of salt. Drop the pasta in the pot, and cook it until al dente. Drain the pasta, reserving the cooking water, and add the pasta to the ragù.
Add the pasta to the pan with the mushroom ragù, and toss. Add the lemon juice and parsley, and toss over high heat for 1 minute to coat the pappardelle evenly, adding a ladleful of pasta water if needed.
Check the seasoning for salt and pepper, and adjust, if necessary. Serves 4.