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Pappardelle with Mushroom Ragout

This recipe appears in Legalize Marinara in our Early Spring 2024 issue.

Courses
Ingredients
  • 8 clove garlic
  • 1/2 lb each. crimini, oyster, and shiitake mushrooms
  • 2 oz butter
  • 2 shallots, julienned
  • 3 tbsp thyme
  • 1 cup Madeira
  • Shaved Parmesan
  • 1 1/2 cup veal stock
  • 1/2 cup cream
  • Salt and pepper to taste
  • 1 lb cooked Pappardelle pasta
Instructions

  1. While pasta is cooking, melt butter, add shallots and garlic, and sweat them. 

  2. Add mushrooms, cook over medium high heat.

  3. When mushrooms are cooked down and liquid evaporates, deglaze the pan with Madeira until reduced by half.

  4. Add veal stock and reduce by half.

  5. Add thyme, cream, and Parmesan and reduce.

  6. Add parsley, salt, and pepper. Toss with pasta and enjoy.

Read it online: https://www.capemaymag.com/recipe/pappardelle-with-mushroom-ragout/
Chef Jon Davies
Chef Jon Davies
Executive Chef