as much as i adore mushrooms, i've always steered clear of any recipe that called for dried porcinis. i don't know why, but they've always intimidated me; something about having to reconstitute them made me afraid they would turn into chewy sponges in the end. boy was i wrong! i'm so glad i gave this recipe a try. it's really simple and full of mushroom flavor. don't let the time fool you - 30 minutes of it is spent waiting for the porcinis to reconstitute. no wonder this was one of cooking light's best recipes.
pappardelle with mushrooms
adapted from cooking light
45 minutes; 15 active minutes, serves 4
1/2 ounce dried porcini mushrooms
2/3 cup boiling water
8 ounces pappardelle
1 large shallot, finely chopped
8 ounces mushrooms, sliced
2 garlic cloves, minced
2 tablespoons dry sherry
1 ounce (or 5 tablespoons) freshly grated parmesan cheese, plus more for serving
1/4 cup heavy cream
- rinse porcini mushrooms under running water. combine the porcini and boiling water in a small bowl and let sit for 30 minutes. once soft, drain and reserve 1/4 cup of the soaking liquid. chop porcini. cook the pasta according to the package directions. drain and reserve 1/4 cup of the cooking liquid.
- once the porcinis are softened, start making the sauce (it's ok if the pasta is still cooking, it will take a few minutes to make the sauce). coat the bottom of a large skillet with olive oil. place over medium heat. add the shallots, mushrooms, and garlic and saute for about five minutes.
- stir in porcini, sherry, and season with salt and pepper. cook for one minute, stirring frequently, until the liquid evaporates.
- stir in the pasta, reserved porcini liquid, reserved pasta cooking liquid, grated parmesan, and cream. toss well to combine. to serve, top each with additional parmesan cheese.