MUSHROOM PAPPARDELLE

To celebrate an recent anniversary, the HUBS and I cooked dinner together.   Since we basically always eat Indian & Mexican food, anniversaries call for Italian.  We were trying to recreate a dish we had just tried at a local restaurant around here.  Although this wasn't spot on, it was still pretty delicious.  Enjoy!

MUSHROOM PAPPARDELLE IN AN HERBED WALNUT CREAM SAUCE RECIPE

KITCHEN  CHARISMA SHAH

INGREDIENTS (SERVES 4)

  1. 1 box of oyster mushrooms (washed & shredded)
  2. 4 cloves of garlic (minced)
  3. 2 tbs butter
  4. 2 tbs EVOO
  5. 3 tbs chopped leeks
  6. 2 tbs crushed walnuts
  7. 1/3 c italian parsley (minced)
  8. 1/2 c heavy whipping cream
  9. 1/3 block boursin cheese
  10. 1 bag pappardelle pasta
  11. 1 tsp crushed red pepper
  12. 1/2 c grated parmesan 

INSTRUCTIONS

  1. Cook the pasta according to the instructions listed on the package.  
  2. In a separate container, melt the butter.
  3. Add the crushed walnuts and cook (while stirring occasionally) for 5 minutes or until walnuts become fragrant.
  4. Strain the butter from the walnuts and add the olive oil.
  5. Saute the garlic.
  6. Add the crushed red pepper and cook for 1 minute.
  7. Add the leeks and saute until transparent.
  8. Add the mushrooms and cook for 5 minutes.
  9. Add the boursin cheese and cook til melted and completely folded in.
  10. Add the cream and stir while increasing heat to medium.  Stir constantly.
  11. Add the parmesan and stir until blended and the cream has thickened.
  12. Add this sauce to the pasta.
  13. Add other delicious veggies, like spinach and garnish with some parsley before serving.
MEATLESS MONDAYCharisma ShahITALIAN, PASTA, Vegetarian, WINTER 2016Comment