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Pappardelle with Wild Mushrooms from How to Make and Cook Pasta (A Philosophical Approach)

side dishes
Joe George
Number of Servings
4 servings
3 tablespoon virgin olive oil
1 tablespoon minced shallot or onion
1 tablespoon minced garlic
2 cups fresh wild mushrooms, cleaned and chopped
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup flour
1 cup white wine
1 cup chicken stock or mushroom stock
1/2 cup heavy cream
1 recipe pasta dough cut into pappardelle (1-inch wide strips)
1/4 cup grated Pecorino Romano cheese

Bring a large pot of water to a boil for the pasta. Heat the olive oil over high heat in a heavy skillet. Add the shallot and garlic; saute for approximately 5 minutes, or until they begin to caramelize. Add the mushrooms, basil, oregano, salt, and pepper, saute and additional 5 minutes. Stir in the flour, lower the heat to medium, and cook the flour for 2 or 3 minutes while stirring. Add the white wine, bring to a boil and reduce by half, stir often to alleviate scorching. Add the stock and simmer for 5 minutes, then add the cream and simmer another minute. Drop the pasta into the pot of boiling water. Cook the pasta for about three minutes--until al dente--and drain it thoroughly. Add the pasta to the sauce; toss it for a few minutes to insure that it is heated throughout. Stir in some of the cheese and sprinkle the remaining over the top of the finished dish.