Pappardelle with Mepkin Mushrooms
Serves 6
Ingredients:
- 2 teaspoons olive oil
- ½ cup finely chopped onion
- ½ cup diced shallots (about 2)
- 2 garlic cloves, minced
- 12 ounce oyster mushrooms or a mixture of different mushrooms
- ½ cup dry white wine
- 1 teaspoon chopped fresh oregano
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- ½ cup low sodium chicken broth
- 1 ½ cups (6 ounces) shredded Fontina cheese or similar type, Gouda works well too
- 12 ounces uncooked pappardelle (wide ribbon pasta) can use fettucine
- Chopped fresh parsley (optional)
Directions:
- Heat oil over medium-high heat. Add onion, shallots, and garlic to pan; sauté 3 minutes or until tender. Add mushrooms; sauté 5 minutes or until mushrooms are tender. Add wine, oregano, ¼ teaspoon salt, and ¼ teaspoon pepper; cook 2 minutes or until liquid evaporates. Set aside.
- Melt butter in a saucepan over medium-high heat. Add flour; cook 2 minutes, stirring constantly. Add milk and broth, stirring with a whisk until smooth; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheese, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper; stir until smooth. Stir in mushroom mixture. Keep warm
- Cook pasta according to package directions, omitting salt and fat. Place ¾ cup pasta in each of 8 shallow bowls. Top each serving with ½ cup mushroom mixture. Garnish with parsley, if desired. Serve immediately. Yield: 6 servings.
