Pappardelle with mixed mushrooms and browned sage butter. Doesn’t get much better.

Liberally add freshly grated Parmesan and enjoy, this really was spectacular.

I’ve been wanting to try and make a pappardelle pasta at home for a while. Dunno, something about those wide sheets seemed alluring, I’ve also been wanting to try out this business of just using browned butter as a sauce, usually served with gnocchi or ravioli, so I figured a big mouthful of pappardelle will probably be able to stand up to the richness of the butter sauce. The dish is quite simple to make, and if you’re not up to making the pappardelle at home, just use lasagna sheets, boil them for about 6 minutes, but them into wide pappardelle sized strips (2-2.5cm wide) and re-add to the boiling water for another 6ish minutes to continue cooking. Anyway, what you end up with is beautiful fresh pasta sheets that (should be) are light with the earthiness of the mushrooms and the nutty richness of the brown butter, an irresistible hit.

Serves 2

For the pasta

For the pasta; use the directions given here to make it, once you’ve rolled out your sheets, cut into 2-2.5cm wide strips to make the pappardelle, cook in boiling water for no longer than 2min, then add to the butter and toss around for 1min to finish cooking and mix the flavors. For 2 persons, use 1 cup of flour and 1 whole egg + 1 egg yolk.

For the mushrooms

1 portobello mushroom cap sliced into 0.5cm wide trips

3 button mushroom sliced

5-7 shitaake mushrooms halved

1 1/2 tsp fresh chopped rosemary

2 garlic cloves diced

2 tbsp butter

2 tsp olive oil

salt and pepper to taste

On a medium high flame, heat the olive oil and melt the butter for a couple of minutes, add the garlic and rosemary and cook for another couple of minutes (make sure the garlic doesn’t burn or color) then add the mushrooms and saute for a few minutes until browned (5-6minutes should do the trick) remove the mushrooms and any residual butter and reserve in a bowl

For the browned butter

Add half a stick of butter, but into cubes to a medium high heat, once melted, add 5 – 6 fresh sage leaves, and saute on a medium high heat for about 5mins until the butter brown, remove from heat source for about 30s, lower the heat (medium to medium-low) and place the pan back over the flame.

Add back the reserved mushrooms and warm through (about 30s), then add the freshly cooked pasta into the pan, toss about for a minute, then plate and serve immediately, adding copious amounts of freshly grated Parmesan cheese over the pasta. A simple and totally decadent dish. Hope you enjoy.

Advertisements

2 thoughts on “Pappardelle with mixed mushrooms and browned sage butter. Doesn’t get much better.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s