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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pappardelle With Portobello Mushrooms In A Garlic Cream Sauce

on April 9, 2015

2015-04-05 19.08.57

Portobello mushrooms have to be my very favorite mushroom. They have such a meaty flavor and texture. They’re just so delicious and satisfying. My favorite pasta is pappardelle. It only made sense to me that I bring them together. This is my Pappardelle With Portobello Mushrooms In A Garlic Cream Sauce.

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Colander-Style Spoon

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Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 40 minutes
Yields: 4 servings
Equipment: one 3-quart saucepot, two 6-quart saucepots, colander spoon, whisk, Microplane, chef’s knife

Ingredients:
9 Portobello mushrooms, cleaned, gills removed and sliced
8 cloves of garlic (4 freshly grated, 4 minced)
4-ounce package of fresh baby spinach
6 tablespoons of unsalted butter
1/2 cup of all-purpose flour
1 teaspoon of crushed red pepper flakes
1 1/2 teaspoons of nutmeg, freshly grated
1 1/2 teaspoons of freshly ground black pepper
1 teaspoon of Kosher salt
1 quart of whole milk
1 cup of freshly grated Parmigiano-Reggiano cheese
1 package of Pappardelle pasta (reserve 1 cup of starchy pasta cooking liquid)
2 tablespoons of chopped fresh Italian flat-leaf Parsley for garnish

Directions:
Start by removing the stems and gills of the Portobello mushroom. Next, using a damp cloth wipe off any dirt from the caps. Slice them about 1-inch in thickness. Transfer to a bowl and set aside.

Peel 8 garlic cloves, grate four and mince four. Set aside.

In a 3-quart saucepot over low heat, add the grated garlic to 1 quart of whole milk. Heat for 3 to 4 minutes allowing the garlic flavor to infuse into the milk. You don’t want the milk to come to a boil. After 3 to 4 minutes turn the heat off allowing the garlic to steep in the milk.

In another large saucepot over medium-high heat, melt butter of unsalted butter with 1 teaspoon of crushed red pepper flakes. Next, add the sliced mushrooms. Stirring frequently, cook for 10 to 12 minutes or until they’ve released their water and browned nicely. Add the minced garlic, Kosher salt, and fresh ground black pepper, stir to combine, cook for 1 minute more or until garlic becomes fragrant.

Reduce the heat to medium, add the flour to the mushrooms, stir to combine until the raw flour becomes past-like 1 to 2 minutes.

Next, combine the flavored milk to the pot containing the cooked mushrooms. Whisk the milk until it starts to thicken. As the milk sauce starts to thicken add the baby spinach. Switch back to a wooden spoon, grate fresh nutmeg into the sauce stir to combine.

Turn the heat off. Remove the pot from the heat before adding the grated Parmigiano-Reggiano cheese. Stir to combine.

In a large pot of salted boiling water drop the pappardelle. Cook for 8 to 10 minutes or until just al dente. Combine the cooked pasta into the pot with the mushroom and spinach cream sauce. Gently toss to combine. Garnish with Italian flat-leaf parsley.

Tip: Reserve a cup of the starchy pasta cooking liquid to help thin out the sauce if needed.

Ladle a good helping of my Pappardelle With Portobello Mushrooms In A Garlic Cream Sauce in a beautiful porcelain pasta bowl.

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