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| Cappardelle Con Funghi Selvatici |
| Yields: 4 servings |
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| Ingredients |
6 oz fresh mushrooms, shiitake and chanterelle
2/3 C extra virgin olive oil
4 cloves chopped garllic
4 T chopped Italian parsley
2/3 C chicken stock
1 lb pappardelle
1 T salt
crushed red pepper
parmigiano reggiano
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| Method |
| Remove hard stems from mushrooms. Without washing, clean soil with soft brush or kitchen towel. Slice mushrooms in strips. Combine extra virgin olive oil, garlic, salt and red pepper to taste
in a hot pan.
Golden the garlic. Add mushrooms and sauté for three minutes
on medium heat. Add parsley and chicken stock and simmer for four minutes or until mushrooms are tender.
Bring to boil five quarts of water with 1 tablespoon of salt. Add pasta and stir frequently to prevent sticking. After four of five
minutes, remove and strain pasta.
Toss with mushroom sauce and serve with parmigiano reggiano
at the table. |
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