Wild Mushroom Pappardelle
Yields: 4 servings
- 1 pound pappardelle
- 1 pound mixed mushrooms (such as porcini, cremini, oyster or shitake), stems removed & sliced
- 4 tablespoons Spice Society Avocado Oil
- 1 medium Spanish onion, finely chopped
- 1 teaspoon Spice Society Granulated Garlic
- ½ cup dry white wine
- 1 teaspoon Spice Society Oregano
- 1 teaspoon fresh lemon juice
- 2 tablespoons parsley, chopped
- Salt & freshly-ground black pepper & Spice Society Crush Red Pepper to taste
- Parmigiano Reggiano, freshly grated, for serving
In a 12-14-inch sauté pan, heat Spice Society Avocado Oil over high heat. Add the chopped onion and cook them over high heat for 5 minutes, until the onions are a light golden brown. Add the chopped mushrooms, and continue cooking until they have given up most of their water, about 9-10 minutes. Add the wine, Spice Society Oregano, Spice Society Granulated Garlic, thyme, salt, and pepper, to taste, then reduce the heat to medium. Cook the sauce for 5 more minutes, until the mixture is of a ragù consistency.
Bring 6 quarts of water to a boil, and add 2 tablespoons of salt. Drop the pasta in the pot, and cook it until al dente. Drain the pasta, reserving the cooking water, and add the pasta to the ragù.
Add the pasta to the pan with the mushroom ragù, and toss. Add the lemon juice and parsley, and toss over high heat for 1 minute to coat the pappardelle evenly, adding a ladleful of pasta water if needed.
Check the seasoning for salt and pepper, and adjust, if necessary. Divide the pasta evenly among four warmed pasta bowls, top each dish with the freshly-grated Parmigiano Reggiano and Spice Society Crushed Red Pepper. Serve immediately.