Mushroom Pappardelle made with homemade pappardelle that has been twisted in a blend of mushrooms, shallot butter, burrata, and all tangled up in some fresh parsley. Grab a glass of wine and dig in!
As is the way of Mother Nature, Friday it was 60 degrees and I was working in the greenhouse planting seedings for the summer garden. Saturday I was snowed in (WT…). Today it is back to 56 degrees and a sloppy soupy mess! I need some comfort and maybe a glass or two of wine! Whipping up some Mushroom Pappardelle using torn bits of burrata tossed into the pasta just after it’s cooked so the cheese melts ever so slightly into the pasta.
About every supermarket in the Midwest carries your basic Cremini and mini bella Mushrooms. Finding gourmet mushrooms are bit more challenging and involves driving across town to the organic supermarket. But the trip is well worth it.
- Shitake Mushrooms: Love! A bit smoky with a steak-like flavor they have become a favorite for meatless dishes.
- Maitake Mushrooms: Have a woodsy flavor and works well in soups and stir-fries.
- Oyster Mushrooms: Are robust and peppery with a slight shellfish flavor. Their sturdy texture holds up well in stews and long-cooking dishes.
- Porcini Mushrooms: Have a rich, woodsy flavor with a meaty texture. They are great for roasting or grilling whole or diced and added to soups or stuffing.
If you liked this recipe you might also like:
- Pasta Limone
- Low Country Crawfish Pasta
- Black Squid Ink Pasta in Uni Sauce
- Sausage and Fennel Pappardelle
- 12 ounces pappardelle pasta
- 3/4 cup butter
- 1/2 cup finely chopped shallots
- 1 pound gourmet mushrooms
- 1/2 cup freshly grated asiago cheese, plus more for serving
- 1/2 pound burrata, torn into bite-size pieces
- 2 tablespoon Italian parsley, chopped
- Salt and pepper, to taste
Bring a pot of salt water to boil. Add pasta and stir occasionally. Cook, uncovered, 9 – 10 minutes or until al dente.
While the pasta cooks, combine butter and shallots in small saucepan. Stir over low heat until butter melts. Add the mushrooms and stir to coat with shallot butter. Sauté tossing frequently for 5 – 8 minutes. Season with salt and pepper.
Drain the pasta in a colander. Do not rinse. Return pasta to the pot.
Add the mushroom mixture and the asiago cheese; toss over moderately high heat until well combined and the pasta is saucy, about 2 minutes.
Remove the pan from the heat. Add the burrata, toss quickly and transfer to plates.
Garnish with chopped parsley and serve with grated asiago cheese.