Description
A vibrant and healthy savory pasta dish featuring wide pappardelle ribbons seared shiitake mushrooms rehydrated morels and a velvet-like parmesan cream.
Ingredients
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3/4 lb pappardelle pasta.
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1/4 oz morel mushrooms.
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1/2 lb cremini mushrooms.
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1/2 lb shiitake mushrooms.
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1.5 cups heavy cream.
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3/4 cup Parmesan cheese.
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4 tbsp butter.
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1 shallot.
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2 tsp fresh oregano.
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1 lemon (juiced).
Instructions
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Soak morel mushrooms in hot water for 30 minutes then reserve liquid and chop for a professional-grade base.
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Sear cremini and shiitake in olive oil undisturbed for 3 minutes until golden and artisanal.
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Sauté alliums and morels in butter with botanical herbs then whisk in cream and soaking liquid.
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Simmer on low for 8 minutes then toss with cooked pasta and fresh lemon juice until molten.
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Plate in shallow bowls and top with sautéed oyster mushrooms and extra parmesan.
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Serve immediately for a professional-grade social appetizer finish.
Notes
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Searing the mushrooms undisturbed is the secret to a professional-grade umami flavor for this Creamy Mushroom Pappardelle.
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Wide pappardelle ribbons provide a sophisticated and grain-rich foundation while adhering to dietary rules.
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This dish is naturally pork-free and perfect for holiday social gatherings.
- Prep Time: 20 mins.
- Cook Time: 30 mins.
- Category: Dinner.
- Method: Searing/Simmering.
- Cuisine: Italian-American Fusion.
Nutrition
- Serving Size: 1 bowl.
- Calories: ~ 585 kcal.
- Sugar: ~ 4 g.
- Sodium: ~ 420 mg.
- Fat: ~ 38 g.
- Saturated Fat: ~ 22 g.
- Unsaturated Fat: ~ 16 g.
- Trans Fat: ~ 0 g.
- Carbohydrates: ~ 42 g.
- Fiber: ~ 4 g.
- Protein: ~ 18 g.
- Cholesterol: ~ 115 mg.
Keywords: Creamy Mushroom Pappardelle, Mushroom Pasta Recipes, Healthy Dinner Ideas, Morels and Shiitakes, Parmesan Cream Pasta, New York Recipe.