Exotic Mushroom Pappardelle

  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 2/3 cup boiling water
  • 8 ounces uncooked pappardelle pasta
  • 3 1/4 teaspoons salt, divided
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallots
  • 8 ounce package exotic mushroom blend, coarsely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons dry sherry
  • 1/4 cup SO Delicious Dairy Free Original Coconut Milk Creamer
  • 1 teaspoon finely chopped fresh sage
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon black truffle oil
  • Sage leaves (optional)

Preparation

  1. Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.
  2. Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
  3. Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, and remaining 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates.
  4. Reduce heat to medium. Stir pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, coconut milk heavy cream, chopped sage, and pepper into mushroom mixture; toss well to combine. Drizzle with truffle oil; toss. Place pasta mixture on each of 4 plates; Garnish with sage leaves, if desired.

6 responses to “Exotic Mushroom Pappardelle

  1. Pingback: Exotic Mushroom Pappardelle | Plant Based Diet Adventures

  2. petit4chocolatier

    I love the pappardelle pasta. And with sage, mushrooms and sherry; it has to be delicious! So many flavorful blends. I haven’t heard of truffle oil, but I love the drizzle!

  3. Sounds delish! I’ve never seen coconut milk heavy cream, where did you find it? Thanks.

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