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Pappardelle with Porcini Mushroom Cream Sauce
SUBMITTED BY: Figlio
4-6oz portions of pappardelle fresh
1 shallot diced
1 tbsp chopped garlic
2 oz olive oil
2 oz white wine
4 oz vegetable stock
˝ tsp crushed red chilis
2 lbs porcini mushrooms
1 qt heavy whipping cream
1 tsp fresh thyme
1 tsp fresh rosemary
1 tbsp white truffle oil
1 oz parmesan shaved
Sauté the porcini mushrooms with the shallots, garlic and olive oil.
Deglaze with white wine and reduce by half.
Add vegetable stock and reduce by half.
Add heavy cream, crushed chili flakes, thyme and rosemary and reduced until it coats the back of a spoon.
Toss the pasta with the cream sauce and drizzle with white truffle oil and top with the shaved parmesan.