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Fall Recipe: Pappardelle ai funghi porcini

Posted on | September 23, 2015 | Written by Stephane Menard | No Comments

mushroom pasta 1As fall is coming, it’s time to celebrate the start of mushroom season! If you can find fresh porcini (lucky you) for this recipe, they are the best; otherwise dried funghi porcini are also perfectly fine. The texture of dried porcini is different, and they have a stronger and earthier aroma than fresh porcini, but they work for this recipe.

For 2 people:

10 oz of pappardelle

Dried or fresh funghi porcini

Extra virgin olive oil

1 tablespoon of butter

Fresh cut Italian parsley

¼ cup of heavy whipping cream

Coarse salt

mushroom pasta closeupIf you are using dried porcini, put the mushrooms in a large bowl filled with very hot water (under boiling point) and let sit for 20-30 minutes. Do not stir to avoid mixing the sand particles at the bottom. Save one cup of the mushroom water. Gently strain the mushrooms and let them dry on multipurpose paper.

If you are using fresh porcini, gently brush them, cut the bottom of the foot, and avoid as much as possible to rinse them with water—the mushrooms will suck in the water and flood the pan as you cook them.

Cut the mushrooms in slices and set them aside. Heat a large frying pan at medium heat and add a tablespoon of butter and olive oil. Sauté the porcini mushrooms with a quarter garlic clove and a pinch of freshly cut Italian parsley for 10 minutes or until starting to get soft. Add some salt once the mushrooms are almost cooked.

Be careful: the dried mushrooms cook faster than the fresh ones. Once you see the porcini are cooked, turn down the heat not to dry up the mushrooms.

Toss the pappardelle in boiling salted water (5 quarts + generous coarse salt). While the pasta is cooking, add some heavy whipping cream to the porcini in the pan (preferably Panna chef /Italian brand) and cook for about 10 minutes. If the mix looks too dry, add some water from the mushrooms; if you used the fresh porcini, just add some water from the boiling pasta.

plated mushroom pastsStrain the pasta and add the pappardelle to the pan with the mushrooms, mix well and serve in large plates. Add freshly cut Italian parsley on top.

Barolo is the classic match for this dish and two I would suggest are Renato Ratti 2008 Barolo Marcenasco or Scarzello 2007 Barolo; both of these wines are delicious, fairly traditional Barolos that will give you a great taste of fall. If you’re more of a Burgundy lover, go for François Gay 2013 Chorey Les Beaune or Domaine de Montille 2011 Bourgogne Rouge. These wines aren’t just delicious—they’re also affordable alternatives. Whichever you choose, I hope you enjoy your autumn with good food and great wine!

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