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Pappardelle with Mushrooms

Prep Time
30 minutes
Cook Time
50 minutes
Total Time
1 h 20 m
8  People


Recipe makes 8 Servings

1 Oz package, dried porcini mushrooms
2 cup(s) boiling water
3 Tbsp olive oil
16 Oz cremini mushrooms, quartered
1 Tsp kosher salt
2 Tbsp shallots, minced
1 Tbsp garlic, chopped
2 Tbsp chopped parsley
3/4 cup(s) sweet vermouth
1/4 cup(s) heavy cream
1 package (17.6 oz) Central Market Pappardelle
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Place porcini mushrooms into heat-safe bowl and pour in boiling water. Cover and set aside.
Meanwhile, heat oil in large sauté pan over medium-high heat.
Add in cremini mushrooms and salt. Cook until mushrooms have released most of its juices and pan is almost dry. Then, add in shallots and garlic.
Cook 3 minutes, stirring constantly.
Strain porcini mushrooms from water. Reserve water. Add porcinis to pan and continue to cook.
Once most of liquid is gone, add in parsley and vermouth. Cook several minutes to reduce. Then add in half a cup of porcini water and heavy cream. Cook additional 2 - 3 minutes.
Cook pasta according to package directions and serve.



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