WILD MUSHROOM PASTA........IT WAS GOOD!
Saw this on TV AmericasHeartland.org Episode #908 on PBS. Looked so good, haven't tried it yet but I love mushroom recipes I had it copied so I figured I'd share it with y'all, enjoy!
http://www.americasheartland.org/episodes/episode_908/farm_to_fork.htm
Wild Mushroom Pasta Recipe
Ingredients:
1/2 lb your favorite pasta, pappardelle is a good choice (we used a less wide pasta and it came out better)
1 tbsp butter
2 tbsp olive oil
1 lb mixed mushrooms (like oyster, button, porcini and we like baby bellas)
1 leek, washed and sliced
2 shallots, chopped
2 cloves garlic, minced
2 sprigs thyme, chopped
4 tbsp tarragon, chopped (optional)
2 tbsp flour
1 cup chicken stock (or veggie stock)
4 oz Fontina cheese
4 oz Parmesan cheese
1. In a large sauté pan, melt the butter and 1 tbsp olive oil. Add the mushrooms and sauté over medium-high heat until browned. Move mushrooms to a bowl.
2. In the same pan, heat an additional 1 tbsp olive oil over medium heat, then add leeks, shallots, and garlic. Season with salt and pepper, and sauté until mixture has softened, about 4 minutes.
3. Still over medium heat, add mushrooms to leek mixture, then mix in thyme and tarragon. Sprinkle the entire mixture with flour, and stir to combine, coating all ingredients. Let cook for 1 minute.
4. Add chicken stock, stir to combine, and cook over medium heat until the sauce has thickened.
5. Just before serving, add cooked pasta, fontina cheese, and half of Parmesan to mushroom mixture in the pan. Serve with remaining Parmesan cheese.
Saw this on TV AmericasHeartland.org Episode #908 on PBS. Looked so good, haven't tried it yet but I love mushroom recipes I had it copied so I figured I'd share it with y'all, enjoy!
http://www.americasheartland.org/episodes/episode_908/farm_to_fork.htm
Wild Mushroom Pasta Recipe
Ingredients:
1/2 lb your favorite pasta, pappardelle is a good choice (we used a less wide pasta and it came out better)
1 tbsp butter
2 tbsp olive oil
1 lb mixed mushrooms (like oyster, button, porcini and we like baby bellas)
1 leek, washed and sliced
2 shallots, chopped
2 cloves garlic, minced
2 sprigs thyme, chopped
4 tbsp tarragon, chopped (optional)
2 tbsp flour
1 cup chicken stock (or veggie stock)
4 oz Fontina cheese
4 oz Parmesan cheese
1. In a large sauté pan, melt the butter and 1 tbsp olive oil. Add the mushrooms and sauté over medium-high heat until browned. Move mushrooms to a bowl.
2. In the same pan, heat an additional 1 tbsp olive oil over medium heat, then add leeks, shallots, and garlic. Season with salt and pepper, and sauté until mixture has softened, about 4 minutes.
3. Still over medium heat, add mushrooms to leek mixture, then mix in thyme and tarragon. Sprinkle the entire mixture with flour, and stir to combine, coating all ingredients. Let cook for 1 minute.
4. Add chicken stock, stir to combine, and cook over medium heat until the sauce has thickened.
5. Just before serving, add cooked pasta, fontina cheese, and half of Parmesan to mushroom mixture in the pan. Serve with remaining Parmesan cheese.