When you throw three different kinds of mushroom into a dish, the only question that comes to my mind afterwards is why didn’t I use four?
three mushroom pappardelle
2 cups chicken stock
dried porcini mushroom pack
1 Tbsp olive oil
1 pound hot Italian sausage, diced
4 shallots, minced
1 sweet onion, chopped
1 Tbsp brown sugar
12 oz baby bella mushrooms, sliced
6 oz shitake mushrooms, diced
4 garlic cloves, minced
pinch nutmeg, rosemary, thyme, crushed red pepper, cayenne, garlic powder, salt & pepper
1/2 cup dry sherry
1 lemon, juiced
1/4 cup pickled jalapenos, chopped
1 Tbsp pickled jalapeno liquid
1 spinach bag
1/2 cup heavy cream
1 pound pappardelle pasta
parmesan reggiano, grated
in a pot, warm the chicken stock, add the dried porcini & soak for 20 minutes, strain & chop porcini, reserve the stock
in a stainless steel pan warm 1 Tbsp olive oil over high heat, add the sausage & brown, use a slotted spoon to remove the sausage, set aside
stir in shallots & onion, saute until softened, then add brown sugar & caramelize onions over low heat
increase heat to medium, add the baby bella, shitake, garlic, and the spices to your taste and cook until they begin to stick to the pan, then add dry sherry, scrape pan and reduce until all brown bits are absorbed and most moisture is gone
add reserved chicken stock and reduce until all liquid is gone
add lemon juice, jalapenos, and jalapeno liquid, cook for a few minutes, then stir in the spinach and wilt it
add chopped porcini and heavy cream and simmer until a thick sauce is created, return sausage
separately cook pasta, in a large serving bowl add pasta, then add sauce, mix until combined but don’t aggressively stir
serve in bowls with grated parmesan reggiano
Soak the dried porcini mushrooms in the chicken broth, then strain and chop them after about 20 minutes of hanging out. Keep the chicken broth, we’ll use it’s mushroom infused tastiness later.
Sausage improves any dish. I shall duel anybody who claims otherwise. But honestly, this is just extra credit. The dish will do just fine without the sausage if you want to go the meatless route.
Whoever discovered the concept of slowly caramelizing onions should have been appointed Emperor of All Humanity for at least one day.
After you’ve added the other mushrooms, garlic, and the spices, you really want them to get a nice golden brown look throughout. As they start to stick to the pan, this will help give it a nice deeper flavor.
Then we use the dry sherry to deglaze the pan and start the sauce. You can use white wine instead of sherry if you want, but really you should go with sherry if you can get it. It gives the dish a unique flavor. And if you take the trouble to buy it, try and get the better sherry that is like $20 a bottle. It’s remarkably better than the $10 bottle.
While you’re cooking the pasta, slowly reduce the cream until you’ve got a nice, deep sauce. The recipe calls for pappardelle, but any long pasta of your choice will work great.
You can eat this by itself or serve with a side salad. Either way works, but most people would like to have the salad with it too, as the dish can be a bit heavy for some folks.
Most of my recipes come straight from my silly brain. But where I am inspired to steal the ideas of others, I shall always try and give credit where credit is due.
In it’s original form, years ago, it was based on this decent Giada De Laurentiis recipe.
But it evolved after I had the Pappardelle con Funghi e Capesante at Vigiluccis in Coronado. Work made me go there with the bosses, the food made up for the otherwise weird evening. It was one of those moments where you eat something, and you’re like, “I wonder if I could do that?” So I did. But theirs is much, much better than mine.