Pasta with Mushrooms

• porciones: 4-6

Ingredientes

1/2 cup dried porcini mushrooms soaked in 1 cup of warm water

4 tbsp olive oil

2 tbsp butter

1 large onion, finely chopped

2 cloves garlic, finely chopped

1 shallot, finely chopped

Kosher salt

2 1/2 to 3 pounds brown mushrooms (such as chestnut or baby Portobello), trimmed and thinly sliced

1 banguqet garni (1 sprig rosemary, 1 leaf of sage, 1 sprig thyme)

3/4 cup dry white wine

1 cup chicken or veal stock

Freshly ground black pepper

1 1/2 cups grated Parmigiano-Reggiano

1 pound dried pappardelle

1 tbsp chopped fresh flat-leaf parsley, for serving

Instrucciones

1. First, soak the dried porcini in 1 cup of warm water for about 30 minutes. Then lift them from the soaking water and squeeze out as much of the water as you can, saving all the liquid. Pour the soaking liquid through a coffee filter into a bowl to remove any sediment. Finely chop the porcini and set aside.

2. In a large saute pan, heat 3 tbsp of the olive oil and a tablespoon of butter over low heat. Add the onion, garlic, and shallots and cook until softened but not brown. Raise the heat to medium. Add another tablespoon of olive oil, a tsp of salt, all of the brown mushrooms, the chopped dried mushrooms, and the bouquet garni. Cover and saute until the mushrooms have softened a bit, about 5 minutes. Add the white wine and let it cook down uncovered for about 1 minute. Add the reserved dried porcini soaking liquid, the chicken stock, and a good pinch of black pepper. Lower the heat to medium-low and cook until the mushrooms are nice and soft, 20 to 25 minutes. Remove the bouquet garni and gently stir in the remaining tbsp of butter. Add salt and pepper to taste.

3. Bring 6 quarts of well-salted water to a boil. Cook the pappardelle according to the directions on the package until al dente.

4. Drain the pasta and toss it in the pan with the mushrooms. You may have to divide the sauce and the pasta into two batches to do this. Turn off the heat, add one cup of the Parmigiano, and toss it through the pasta. To serve, transfer the pasta to a platter and top with the remaining Parmigiano and the parsley.

Notas

The Tucci Table