Saturday, June 20, 2015
This recipe is for mushroom lovers. I added pancetta for extra flavor but you don't have to add it and it will make a delicious vegetarian dinner.
¼ lb pancetta, diced, optional
3 T extra-light olive oil or avocado oil
10 cremini mushrooms, trimmed and thinly sliced
2 to 3 oyster mushrooms, trimmed and chopped
½ lb pappardelle pasta
3 T unsalted butter
1 medium leek, trimmed, cut in half lengthwise, and sliced
1 shallot, thinly sliced
2 cloves garlic, minced
1 ½ cups chicken stock
¼ cup half-and-half or cream
½ t red pepper flakes
½ t thyme leaves
Grated zest of 1 lemon
Salt and freshly ground black pepper
1 T chopped basil
Extra-virgin olive oil, for serving
Grated Pecorino Romano cheese, for serving
In a large deep-sided skillet, cook the pancetta until brown.
Drain off most of the fat and add the oil and sauté the mushrooms until golden, about 5 minutes.
Meanwhile, cook the pasta in boiling salted water until al dente. Save ¼ cup of the pasta cooking water.
Add the butter to the skillet and sauté the leek, shallot, and garlic for another 2 minutes.
Add the chicken stock and simmer a couple of minutes.
Add the half and half or cream, red pepper flakes, thyme, and lemon zest.
Season to taste with salt and pepper.
Add the cooked pasta along with the pasta cooking water.
Toss to combine and divide between two warmed pasta bowls.
Drizzle with a little extra-virgin olive oil.
Serve with grated Pecorino cheese.