Mushroom Pasta
Fancy yet easy pappardelle pasta recipe with two types of mushrooms in a lemon, garlic, butter sauce.
Ingredients
- 1.5 oz Maitake or Porcini dried mushrooms
- 12 oz pappardelle noodles
- 4 tablespoon butter
- 2 tablespoon olive oil
- 1 small onion or shallot chopped
- ⅓ teaspoon red pepper flakes adjust to taste
- 5-6 garlic cloves minced
- 2 cups fresh Maitake (Hen of the Woods) mushrooms cleaned and chopped
- ½ cup dry white wine
- ½ lemon, fresh juice
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon fresh parsley chopped
- ½ cup fresh Parmesan grated
Instructions
- Add dried mushrooms to a bowl of water for 30 minutes to re-hydrate. Reserve ¼ of the water from the mushrooms and chop mushrooms.
- Prepare pasta according to package directions. You want it done around same time as sauce. Drain but don't rinse.
- Heat large skillet over medium heat. Add butter and olive oil.
- Once butter is melted add onion and red pepper flakes. Saute on medium low for 5 minutes.
- Add garlic and dried mushrooms and cook 3 more minutes.
- Add fresh mushrooms and cook a few more minutes.
- Stir in white wine, lemon juice, reserved mushroom broth, salt and pepper. Turn up to medium and cook a couple minutes.
- Add pasta to skillet and mix.
- Stir in fresh parsley and Parmesan. Adjust spice as needed.