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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.