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Pasta with mushrooms · GialloZafferano.com

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  Speaker 1: Pasta with mushrooms is a rich, comforting first course, with
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  Speaker 1: tender egg pappardelle coated in a flavorful mix of sautéed mushrooms,
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  Speaker 1: garlic and parsley. The sauce is simple and light, based
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  Speaker 1: entirely on extra virgin olive oil and the natural juices
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  Speaker 1: of the mushrooms. For four servings, you need about 20
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  Speaker 1: minutes of preparation and 20 minutes of cooking. You need
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  Speaker 1: these ingredients. Egg pappardelle pasta, 0.7 pound or 320 grams.
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  Speaker 1: Champignon mushrooms, 3 cups, or 200 grams. Porcini mushrooms, 5.3 ounces,
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  Speaker 1: or 150 grams. King oyster mushrooms, 5.5 ounces, or 150 grams.
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  Speaker 1: 1 clove of garlic. 4 spoonfuls of extra virgin olive oil, parsley,
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  Speaker 1: as needed. Fine salt, as needed. Start with the mushrooms.
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  Speaker 1: Take the porcini mushrooms and remove the earthy part of
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  Speaker 1: the stem. Use a brush or a slightly damp napkin
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  Speaker 1: to remove any remaining soil. Do not wash the mushrooms
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  Speaker 1: under running water, so they do not absorb moisture and
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  Speaker 1: become spongy. Slice the porcini mushrooms thinly, lengthwise. Do the
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  Speaker 1: same with the king oyster mushrooms, clean them carefully, then
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  Speaker 1: slice them thinly. Finally, clean the champignon mushrooms and slice
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  Speaker 1: them as well, into thin pieces. Place a large pan
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  Speaker 1: on the stove and pour in the 4 spoonfuls of
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  Speaker 1: extra virgin olive oil. Add the whole garlic clove, crushed lightly.
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  Speaker 1: Heat the oil with the garlic so it releases its aroma.
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  Speaker 1: When the oil is hot, add all the sliced mushrooms
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  Speaker 1: to the pan. Add fine salt to taste. Cook over
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  Speaker 1: medium heat for about 10 to 12 minutes, stirring from
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  Speaker 1: time to time. During cooking, the mushrooms will release their
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  Speaker 1: water and then start to brown. When the mushrooms are
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  Speaker 1: well browned and all their water has evaporated, turn off
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  Speaker 1: the heat. Remove the garlic clove from the pan. Add
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  Speaker 1: chopped parsley and mix well to flavor the mushrooms. While
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  Speaker 1: the mushrooms cook, bring a large pot of water to
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  Speaker 1: a boil. Add fine salt to the boiling water. Pour
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  Speaker 1: in the egg pappardelle and cook them until they are
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  Speaker 1: al dente, following the package time as a reference. When
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  Speaker 1: the pasta is al dente, drain it, keeping a little
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  Speaker 1: of the cooking water aside. Transfer the drained pappardelle directly
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  Speaker 1: into the pan with the mushrooms. Turn the heat back
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  Speaker 1: on under the pan and saute pasta and mushrooms together
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  Speaker 1: for a couple of minutes. If the mixture seems too dry,
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  Speaker 1: add a small amount of the reserved cooking water to
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  Speaker 1: help the sauce coat the pasta. When the pasta is
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  Speaker 1: well combined with the mushrooms and evenly coated, turn off
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  Speaker 1: the heat. Plate the pasta with mushrooms. Finish each portion
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  Speaker 1: with a drizzle of raw extra virgin olive oil on top.
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  Speaker 1: Add more chopped parsley to taste. For serving, you may
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  Speaker 1: add ground pepper to taste. You may also sprinkle grated
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  Speaker 1: parmesan cheese or grated pecorino cheese over the pasta. If
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  Speaker 1: you prefer, you may replace fresh parsley with thyme. You
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  Speaker 1: may store leftover pasta with mushrooms in the refrigerator for
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  Speaker 1: one day. You may also prepare the sautéed mushrooms in
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  Speaker 1: advance and store them in the refrigerator, in an airtight container,
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  Speaker 1: for up to two days.