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Pappardelle With Wild Mushrooms

Pasta served with a shallot white wine sauce is much lighter than the cream-based alternatives that permeate Americanized Italian food.  Paired with mushrooms, the sauce has a rich, earthy flavor. Pappardelle with wild mushrooms is as simple as it gets, but don’t be fooled by its simplicity, it’s delicious. I served this dish recently at a dinner party for vegetarian friends.  Preparation was easy.  I use pappardelle pasta, which are large broad noodles similar to fettuccine.  Wild Mushrooms

The name “pappardelle” derives from the verb “pappara” meaning to gobble up–and that is exactly what guests did with this dish.  You can omit the cheese if you like (or if you want to make it vegan).  Finishing with a drizzle of truffle oil can also add more richness and flavor.

Pappardelle With Wild Mushrooms

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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