Name: Pappardelle With Mixed Mushrooms

Ingredients:

• 1/2 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds mixed fresh mushrooms (shiitake, oyster, and/or cremini), sliced
• 2 tablespoons unsalted butter
• 3 cloves garlic, thinly sliced
• 2 teaspoons chopped fresh rosemary leaves
• 1/2 teaspoon crushed red pepper flakes
• 1 cup no-salt-added vegetable broth
• 12 ounces dried egg pappardelle (dried noodles, rigatoni, or penne also work)
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup freshly grated Parmesan cheese

Instructions:

• Bring a large pot of salted water to boil
• Hear 1/4 cup of olive oil in a large skillet over medium-high heat until shimmering
• Add about half the mushrooms and cook, stirring, until they begin to wilt
• Make space in the pan, and then add the remaining mushrooms
• Cook stirring often, until they give up their liquid
• Increase the heat to boil the liquid away and caramelize the mushrooms, about 8 to 10 minutes
• Reduce the heat to medium, add the butter, and let it melt
• Stir in the garlic, rosemary, salt, and red pepper flakes until just fragrant, about 30 seconds
• Add the vegetable broth and simmer until reduced by half, about 3 minutes
• Reduce heat to its lowest setting and cover to keep warm
• Add the pappardelle to the boiling water and cook until al dente, 1 to 2 minutes less than the package directions
• Use tongs to transfer the pasta to the sauce, reserving the pasta water
• Drizzle with olive oil, sprinkle with parsley and toss to coat, adding a little pasta water if the pan seems dry
• Remove the skillet from the heat and sprinkle with the grated cheese.
• Toss and serve hot, passing more grated cheese at the table.

Comments:

Source: Washington Post

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