PAPPARDELLE WITH MIXED MUSHROOMS
Serves: 4-6
■ 1/2 tsp (2.5 ml) kosher salt, plus more as needed
■ 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
■ 1 1/2 lbs (680 g) mixed fresh mushrooms (shiitake, oyster and/or cremini), trimmed, sliced
■ 2 tbsp (30 ml) unsalted butter
■ 3 cloves garlic, thinly sliced
■ 2 tsp (10 ml) chopped fresh rosemary leaves
■ 1/2 tsp (2.5 ml) crushed red pepper flakes
■ 1 cup (250 ml) no-salt-added vegetable broth
■ 12 oz (340 g) dried egg pappardelle
■ 1/4 cup (60 ml) chopped fresh flat-leaf parsley
■ 1/2 cup (125 ml) freshly grated Parmesan cheese, plus more for serving
1. Bring a large pot of salted water to boil.
2. In a large skillet over medium-high heat, heat the 1/4 cup (60 ml) of olive oil until shimmering.
3. Add half the mushrooms and cook, stirring, until they begin to wilt; then add the remaining mushrooms. Cook, stirring often, until they give up their liquid; then increase the heat to boil the liquid away and caramelize the mushrooms, 8-10 minutes.
4. Reduce the heat to medium, add the butter. Stir in the garlic, rosemary, salt and pepper flakes just until fragrant, 30 seconds.
5. Add the vegetable broth and simmer until reduced by half, about 3 minutes. Reduce the heat to its lowest setting and cover to keep warm.
6. Meanwhile, add the pappardelle to the boiling water and cook until al dente, 1-2 minutes less than the package directions. Use tongs to transfer it to the sauce, reserving the pasta water. Drizzle with olive oil, sprinkle with the parsley and toss to coat, adding a little reserved pasta water if the pan seems dry.
7. Remove the skillet from the heat and sprinkle with the grated cheese. Toss and serve hot.