Forest Mushroom Pappardelle Pasta
Lisa and Artie Ahier
Pasta tastes best made fresh, but if you don’t have a good Italian shop close by that sells fresh pappardelle, use a tagliatelle noodle (dried noodles work well, too). Wild mushrooms grow in our backyard in Tofino; however, city dwellers can find a wide variety in better produce stores. I particularly like portobello, cremini, and shiitake.
1 1/2 lb (750 g) pappardelle pasta
1/3 cup (80 mL) extra-virgin olive oil
1 1/2 lb (750 mL) assorted mushrooms (we use lobster, chanterelle, and pine)
3/4 cup (180 mL) leek whites, washed and sliced
1 1/2 tbsp (22 mL) garlic, minced
1 1/2 tsp (7 mL) salt
1/3 cup (80 mL) white wine
1 cup (250 mL) vegetable stock
1 1/2 cups (350 mL) arugula
3/4 cup (180 mL) Parmesan cheese, grated
3 Tbsp (45 mL) Italian parsley, chopped
Pepper, freshly ground
In large, heavy-bottomed pot, bring 6 1/3 quarts (6 L) salted water to a boil. For fresh pasta, cook 4 minutes at a rolling boil, stirring constantly to prevent clumping. For dried pasta, follow directions on box.
In large saute pan over medium-high heat, add olive oil, mushrooms, leeks, and garlic. Saute for 5 to 6 minutes, stirring frequently until all mushrooms are soft.
Add salt and white wine. Continue cooking for 3 minutes until most of the wine is absorbed. Add vegetable stock; reduce for 2 minutes. Add pasta, toss well, then fold in the arugula and half the Parmesan cheese.
Sprinkle with freshly chopped parsley and separate into 6 pasta bowls. Finish with remaining Parmesan and freshly ground pepper to taste.
Serves 6.
source: "SOBO's Sophisticated Bohemians", alive #304, February 2008
