I fell in love with this dish when I read about it on What Jessica Baked Next. What initially enticed me about the dish was her beautiful fresh pasta… ironically, I served a loose adaptation of her sauce over store-bought pappardelle. I really wanted to make fresh pasta but ran short on time!! It was sooooo delicious anyway. 🙂 The use of dried pasta made this a dinner-party-worthy quick weeknight meal. (The BEST combination!) I will make this sauce again and serve it with fresh pasta! Fabulous!!
Yield: Serves 6
- 16 oz pappardelle noodles
- 2 T avocado oil or extra virgin olive oil, more if needed
- 2 large shallots, finely chopped
- 7 cloves of garlic, finely minced
- 1/4 cup of freshly chopped parsley, plus more for garnish, if desired
- 4 oz shiitake mushrooms, stemmed, cleaned, and sliced
- 8 oz cremini mushrooms, cleaned and sliced
- 10 oz button mushrooms, cleaned and sliced
- coarse salt and freshly ground black pepper, to taste
- 4 oz creme fraiche
- 1 cup half & half
- 1 T potato starch
- 1 T fresh chives, sliced into small pieces to sprinkle over the finished dish, if desired
- freshly grated parmesan, for serving, if desired
- Bring a large pot of water to a boil. Add salt.
- While the water is heating, heat oil in a large sauté pan. Add the shallots and garlic and sauté for about 5 minutes or until soft. Add the mushrooms; season with salt and pepper. Cook gently on a medium heat for about 5 more minutes, or until mushrooms are lightly browned. Add the parsley.
- Add the creme fraiche and half & half. Add the potato starch and bring to a boil. Reduce the heat and gently simmer for about 10 minutes or until it has thickened and reduced somewhat. Adjust seasoning to taste.
- Cook the pasta in the salted boiling water according to package directions, then drain fully. Combine with mushroom sauce. Serve immediately garnished with freshly chopped parsley and/or chives and freshly grated Parmesan, if desired.
One Year Ago:
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