3 Mushroom Pappadelle with Truffle Salt, Butter & Parmesan
1 lb fresh pappadelle
*½ lb each abalone, velvet pioppini & king trumpet mushrooms
1.5 sticks good quality unsalted butter (no it’s not too much….. embrace it)
2 tbs chopped fresh parsley
truffle salt to taste
Set a large pot of salted water to boil.
Thinly slice the trumpet and abalone mushrooms and remove ½ the stems from the pioppinis. Heat butter in a large sauté pan till almost browned. Add mushrooms and DO NOT STIR!! Resist the urge to stir them, allowing them to brown and THEN stir. Stirring too early releases their water and they basically boil and become soggy. Once they start to sear and form a nice brown crust, feel free to stir and add parsley.
Once mushrooms are almost done, boil pasta according to packaging. Drain when finished and add to mushrooms with a little bit of cooking liquid. Season with truffle salt and serve immediately topped with freshly grated parmesan. YUM!
*if you cannot find these mushrooms don’t fret! other that would be great are oyster, crimini, chantarelle, porcini (you could use dried here and hydrate according to packaging), shitake, portabello
Three Mushroom Pasta with Truffle Salt, Butter & Parmesan
Recipe by Chef Erin Eastland
Photos by Amy Sheridan
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1 lb fresh pasta, we like pappardelle
½ lb each abalone, velvet pioppini & king trumpet mushrooms*
1.5 sticks good quality unsalted butter (no it’s not too much….. embrace it)
2 tbs chopped fresh parsley
truffle salt to taste
good quality parmesan
.
Set a large pot of salted water to boil.
.
Thinly slice the trumpet and abalone mushrooms and remove ½ the stems from the pioppinis. Heat butter in a large sauté pan till almost browned. Add mushrooms and DO NOT STIR!! Resist the urge to stir them, allowing them to brown and THEN stir. Stirring too early releases their water and they basically boil and become soggy.
Once they start to sear and form a nice brown crust, feel free to stir and add parsley.
.
Once mushrooms are almost done, boil pasta according to packaging. Drain when finished and add to mushrooms with a little bit of cooking liquid. Season with truffle salt and serve immediately topped with freshly grated parmesan. YUM!
*if you cannot find these mushrooms don’t fret! other that would be great are oyster, crimini, chantarelle, porcini (you could use dried here and hydrate according to packaging), shitake, portabello.
