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Thursday, January 5, 2012

Papardelle Pasta with Pan-fried Shitaki Mushrooms

Last night I made a delicious papardelle pasta with butter sauce, peas and shitake mushrooms. Papardelle is my absolute favorite pasta because of their thickness and their beautiful ribbon texture. Papardelle is a very broad fettuccine and comes from the Italian word, pappare which means to gobble up. For my pasta dish I used egg papardelle from Trader Joe's, which I highly recommend. I knew I wanted to make a meatless pasta and better substitute for meat than an earthy shitake?! The sweet peas added nice color and texture to the dish. I used butter and thyme as the base for the sauce, which created a wonderful richness to an already heartwarming bowl of pasta. This is a recipe you're going to want to make again and again so take notes! 

Papradelle with Pan-fried Shitake Mushrooms 
(serves 3-4)
I bag papardelle
3 tbsp olive oil 
1 1/2 tbsp thyme 
1 tbsp minced garlic
1 tsp pepper  
1-2 cups sliced shitake mushrooms
1 cup fresh sweet peas
3 tbsp butter 
Salt, pepper 
Parmesan cheese

Cook papardelle using package instructions, reserving 1/4 cup cooking liquid. In a large sauce pan, heat olive oil over high heat. Add mushrooms and pan-fry until golden brown, then reduce heat and add thyme, garlic, pepper and peas, simmer a few minutes and then add the butter and salt and reserved cooking liquid until melted. Add drained pasta, tossing well and top with a sprinkling of cheese. 

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