Pappardelle With Spicy Sausage And Mixed Wild Mushrooms Recipes

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PAPPARDELLE WITH MIXED WILD MUSHROOMS

These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They are not always stored and displayed as I think they should be - I don't like sweaty mushrooms in plastic containers - but I'm sure things will get better. Even as a chef I am surprised to see changerelles and black trumpets popping up throughout the year, as well as the more predictable cremini, shiitake, morel, button and oyster mushrooms. There is a lot of choice.

Provided by Jamie Oliver

Categories     main-dish

Yield Serves 4

Number Of Ingredients 10



Pappardelle with Mixed Wild Mushrooms image

Steps:

  • Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.
  • Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

9 - 11 ounces mushrooms (I would probably buy around 14 ounces of mushrooms, as you have to trim a bit off)
3 tablespoons olive oil
1 clove of garlic, finely chopped
1 - 2 small dried red chillies, pounded or very finely chopped
salt and freshly ground black pepper
juice of 1/2 lemon
1 pound pappardelle
a small handful of grated Parmesan cheese
1 handfully of fresh flat-leaf parsley, roughly chopped
2 ounces unsalted butter

HOMEMADE PAPPARDELLE

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h20m

Yield about 20 ounces pasta

Number Of Ingredients 5



Homemade Pappardelle image

Steps:

  • Make the dough. Sift both flours together on a large work surface and make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.
  • Knead by hand. Gather the dough into 2 equal-size balls; flour the surface. To knead each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise. Continue pushing, folding and turning until the dough is smooth and elastic, 4 to 5 minutes.
  • Rest the dough. Pat each piece into a ball. Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight. (You can freeze 1 ball for later, or roll out both and freeze the cut pasta.)
  • Roll out the dough. Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes.
  • Cut the pappardelle. Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months).

1 3/4 cups all-purpose flour, plus more for dusting
1 cup semolina flour, plus more for dusting
6 large eggs, at room temperature
4 teaspoons extra-virgin olive oil
Salt

PAPPARDELLE WITH MIXED WILD MUSHROOMS

Make and share this Pappardelle With Mixed Wild Mushrooms recipe from Food.com.

Provided by - Carla -

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Pappardelle With Mixed Wild Mushrooms image

Steps:

  • Brush off any dirt from the mushrooms and slice thinly (any girolles, chanterelles and blewits - tear in half).
  • Put the olive oil in a very hot frying pan and add the mushrooms.
  • Let them fry fast, tossing once or twice.
  • Add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor)and continue to fry quickly another 4 to 5 minutes, tossing regularly.
  • Then turn the heat off and squeeze in the lemon juice.
  • Toss and season to taste.
  • Meanwhile cook the pasta in boiling salted water until al dente.
  • Add to the mushrooms, with the Parmesan, parsley and butter.
  • Toss gently, coating the pasta with the mushrooms and their flavor.
  • Serve, scraping out all of the last bits of mushroom love from the pan, and sprinkle with a little extra parsley and Parmesan.

Nutrition Facts : Calories 662.9, Fat 25.4, SaturatedFat 10.1, Cholesterol 36, Sodium 110.5, Carbohydrate 89.3, Fiber 4.6, Sugar 5.1, Protein 19.7

9 -11 ounces wild mushrooms
3 tablespoons olive oil
1 garlic clove, finely chopped
1 -2 small dried red chili, very finely chopped
salt & freshly ground black pepper
1/2 lemon, juice of
1 lb pappardelle pasta
1/4 cup freshly grated parmesan cheese
1/4 cup fresh flat-leaf parsley, roughly chopped
2 ounces unsalted butter

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