in Italy

Wide ribbon noodles with oyster mushrooms

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Ingredients for 4 servings:

  • 400 g oyster mushrooms
  • 3 tomatoes
  • 1 bunch of parsley
  • 3 sprigs of thyme
  • 1 bunch of chives
  • 2 cloves garlic
  • 400 g pasta (pappardelle)
  • Salt and pepper, black, from the mill
  • 1 tbsp butter (for frying)
  • 5 cl wine, white, dry
  • 5 cl vermouth
  • 100 g butter, cold
  • 25 ml cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pappardelle with mushrooms

Clean the oyster mushrooms and cut into strips. Blanch, peel, de-skin, and dice the tomatoes. Finely chop the herbs and garlic. Cook the tagliatelle in salted water until al dente. Meanwhile, sauté the mushrooms in butter. Add the tomatoes, herbs, and garlic. Deglaze with white wine and vermouth and reduce slightly. Cut the chilled butter into small cubes. Stir in cold butter pieces, add the cream, and season with salt and pepper. Toss the tagliatelle with the sauce and serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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