Mushroom Pappardelle
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- 1 lb mushrooms
- 1/4 c onion/shallots
- 2 cloves garlic
- 8 oz pappardelle noodles
- 1 T EVOO
- 2 T dry sherry
- 2 oz Parmesan/Reggiano
- 1/4 c heavy cream
- 1 t sage
- salt, pepper
- 1 t truffle oil
- Cook pasta; reserve 1/4 c cooking liquid. Sauté onions, mushrooms, garlic 5 mins, or until mushrooms have reduced.
- Add sherry, salt, pepper, pasta liquid, cream, sage. Reduce. Add pasta and half of cheese and toss with truffle oil. Top with remaining cheese.