Pappardelle with Mushroom Ragout

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

Pappardelle with Mushroom Ragout

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Course Main

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

 

• While pasta is cooking, melt butter, add shallots and garlic, and sweat them. 
• Add mushrooms, cook over medium high heat.
• When mushrooms are cooked down and liquid evaporates, deglaze the pan with Madeira until reduced by half.
• Add veal stock and reduce by half.
• Add thyme, cream, and Parmesan and reduce.
• Add parsley, salt, and pepper. Toss with pasta and enjoy.