Thursday, August 26, 2010

Fastest Dinner Yet: Mushroom Pappardelle

I just don't have much time to cook normal dinner with my new job.  I decided to make a quick pasta dinner for 4.  I always wanted to try pappardelle, and I'm always willing to eat mushrooms.  This recipe is just a base. you can add other herbs, and white wine to adjust the taste.  Change it up however you want.  It serves about 4, but I would eat it with a salad to balance it out.

Mushroom Pappardelle

12 ounces sliced mixed mushrooms (I reconstituted a mixed mushroom bag, and then added pre-sliced criminis)
3 tbsp. evoo
2 gloves finely chopped garlic
3 finely chopped or crushed dried red chillis or dried red pepper flakes (adjust this according to your spice tolerance)
8 ounces pappardelle (I used the huge nests you get at fine Italian markets, you may need a 1 pound bag of the smaller stuff)
1 very large handful of chopped parsley
1 very large handful of grated parmesan
2 ounces unsalted butter
Juice of 1 lemon
Salt and pepper to taste

Step 1: Boil salted water in large pot and cook pasta to al dente (2 minutes less than instructions on package) while doing the mushroom cooking
Step 2: Heat oil on high heat in pan
Step 3: Add mushrooms and stir twice
Step 4: Then add garlic and chilli and some salt and pepper to taste and let cook for 4 minutes, stirring regularly
Step 5: Turn off heat and add lemon juice and more salt and pepper and combine
Step 6: Add pasta, parsley, and parmesan to mushrooms and combine well
Step 7: Garnish with any remaining parmesan and parsley

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