Chef Mike Brown, Jan 12, 2015 – De Lucas
Pappardella with Wild Mushroom Butter Sauce
- 3 ea pappardella pasta
- 450g salted butter
- 12 ea Sage leafs
- 450g cremini mushroom sliced thick
- 900g wild mushrooms
- 400 ml white wine
- 1/4c parsley- rough chopped
- 1/2c pecorino romano- grated
- 1 pcs pecorino romano-shaved
- TT salt and pepper
In Iarge pot over medium heat place your butter in the pot and allow to melt and slightly brown, then add your sage leaves and let them become crispy then add your sliced cremini and wild mushrooms and once the mushroom come to a boil add your wine and continue cooking for 20 min till mushrooms have reduced in size by 3/4. Season with salt and pepper, just before service add your parsley.
Get a large pot of cold water on the stove and turn the heat to high, once water begins to boil rapidly add salt and drop pasta stirring constantly for the first min or so them once every 3 min just to make sure that the past is not sticking together.
For the pecorino romano use a carrot peeler and shave 25 pieces place in metal bowl and hold till service.
For assembly drain all water from pot and place into a 4inch hotel pan, sprinkle 1/4 cup of grated cheese over pasta and then put 3/4 of the sauce onto the past and begin to mix with wooden spoon being very careful not to break the pasta, once you have the sauce evenly distribute throughout the pasta sprinkle with 1/4 cup cheese and the rest of the sauce toss a final time and serve. Place good amount into a bowl and garnish with a piece of shaved pecorino romano.