Roasted Wild Mushroom Pasta

Pasta!

Everyone loves a rich, creamy pasta and especially one loaded with wild mushrooms. This dish is elegant and simple to prepare, and you can even serve it on a special occasion. Preparation time is 30 minutes and cleanup is minimal.-  

Slow roasting the mushrooms prevents sogginess and intensifies their umani favour. This meatless dish uses Pappardelle egg noodles or dried fettuccine noodles.

I had a wonderful winter teaching classes in Authentic Pasta and I will be offering new classes for Fall 2019. For now, I am looking forward to returning to Florence, Italy in May for my first Italian Lifestyle Retreat ,where we will be cooking Tuscan dishes and exploring the wine region.

I will keep you posted on Instagram about my adventures!

Happy Spring Time!

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COOK'S NOTES

  • I use a combination of cremini and shiitake mushrooms but any fresh mushrooms will work. When using fresh shiitake remove the stems and save them for your next stock.

  • Do notwash your mushrooms! They only need a light brushing to remove debris.

  • Mascarpone is an Italian style cream cheese, traditionally used in tiramisu or Sicilian cannoli.If these ingredients are unavailable, you can substitute cream cheese. The recipe uses half a container of mascarpone. You can either double the recipe or freeze the extra mascarpone for another dish.

  • If the sauce is too thick after you add the noodles, pour in more warmed stock.

  • Pappardelle is a large flat noodle cut into a broad ribbon shape. They are sold either as egg nests or broad flat eggless noodles.

Roasted Wild Mushroom Pasta

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Bursting with woodsy mushrooms and a hint of rosemary, this creamy pasta dish will have you wanting a second helping.

  • 1 pound assorted cremini & shiitake mushrooms

  • 1 tablespoon white truffle oi or extra virgin olive oil, plus more for serving

  • 2 tablespoons unsalted butter

  • 2 leeks, white parts only

  • 2 cloves garlic

  • sea salt & freshly cracked black pepper (,to season)

  • 1/4 cup white wine

  • 3/4 cup good quality chicken stock

  • 3/4 cup mascarpone or cream cheese

  • 1 tablespoon minced fresh rosemary

  • 3/4 pound pappardelle pasta

  • 1/4 cup freshly grated Parmesan cheese,plus more to serve

  • 1 tablespoon fresh lemon juice

  1. Preheat oven to 425℉.

  2. Remove stems from shiitake. Cut mushrooms into quarters. Place mushrooms on parchment-lined baking sheet. Drizzle with truffle oil. Season with salt and pepper. Using your hands, toss together and spread out in a single layer. Roast mushrooms for 30 to 35 minutes, stirring once and cook until browned. Set aside until ready to use.

  3. Meanwhile, slice leek into thin slices. Melt butter in large skillet over medium heat. Add leeks and garlic and cook 5 minutes until softened. Add wine and reduce liquid in half. Remove pan from heat, Add chicken stock and whisk in mascarpone cheese until melted. You can make the dish up to this point and leave until ready to cook the pasta. Add roasted mushrooms, pan juices and rosemary.

  4. Meanwhile, cook pappardelle in a large pot of salted water until tender, but still firm to bite. (this could take 5 to 15 minutes, depending on the pasta you choose). Drain pasta and add to heated cream mixture. Add parmesan cheese and lemon juice. Toss pasta well and divide evenly among 6 rimmed plates; sprinkle with additional Parmesan cheese and drizzle with additional truffle oil if desired.

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