Pappardelle with Wild Mushrooms

1. 1

   Brush any soil off mushrooms with a soft brush or clean kitchen towel.

2. 2

   Do not wash them.

3. 3

   Trim bottoms off stems if they are tough, and slice mushrooms lengthwise.

4. 4

   In a large skillet over medium heat, combine oil, garlic, and parsley, and cook until garlic is softened.

5. 5

   Add mushrooms and saute for 2 to 3 minutes.

6. 6

   Add chicken stock and continue to saute until mushrooms are tender, 4 to 5 minutes.

7. 7

   Add salt and pepper to taste.

8. 8

   Meanwhile, bring 4 to 5 quarts water to a rapid boil.

9. 9

   Add the 1 1/2 tablespoons salt and pasta and stir immediately, continuing to stir frequently to prevent pasta ribbons from sticking together.

10. 10

    Drain but dont overdrainpasta should be dripping somewhat when combined with sauce.

11. 11

    Transfer pasta to skillet with sauce.

12. 12

    Toss well and serve.

13. 13

    Pass parmigiano at the table, if using.

* Per serving · 4 servings · Values may vary.

No additional tips available.