Porcini Pappardelle
1/4 cup Mia Sorella Wild Mushroom/Sage Olive Oil, divided
1 pound fresh porcini mushrooms, trimmed and sliced, divided
2 garlic cloves, peeled and lightly crushed, divided
2 tablespoons unsalted butter, optional
3 tablespoons Italian parsley, chopped
3/4 cup chicken stock
1 pound pappardelle
1/2 cup grated Parmigiano-Reggiano, divided
1 Bring 6 quarts of salted water to boil for the pasta.
2 Meanwhile, in a large skillet, heat 2 tablespoons olive oil. Add half the mushrooms and half the garlic; season to taste with salt and pepper, and saute until the mushrooms are lightly browned on both sides. Do not stir the porcini or they will break; rather, turn them gently with a spatula.
3 Transfer the cooked porcini to a plate, and repeat the process with the remaining oil, porcini and garlic.
4 Discard the excess oil and return all the porcini to the pan. Add the butter, if desired, and the parsley. Adjust the seasoning, add the stock, and simmer over medium heat about 1 minute.
5 Meanwhile, add the pappardelle to the boiling water and cook according to package directions. As soon as the pappardelle is done, drain well and add to the sauce over low heat. Add 1/4 cup of cheese and toss gently.
6 Serve immediately, with the remaining cheese at the table to be added according to taste.
Serves 4.
Adapted from the Sun Sentinel
