During my Charleston trip this summer, I was sort of trapped in the hotel room with our pupper for part of the day and unable to explore some due to the rain and I didn’t want to leave him in the room to go eat at the restaurant downstairs or elsewhere. So, I got on DoorDash, browsing nearby places in Mount Pleasant and stumbled up on this dish. I ordered it as. After shoveling it in my face as fast as possible, I knew I needed to take a screen shot of my order and recreated it asap. Pasta dishes are one of my favorite things to make.
While this isn’t a good idea if you’re lactose intolerant….it’s worth the suffering.
So here we have it…Wild Mushroom Pappardelle with sun-dried tomatoes, goat cheese, pine nuts and white truffle oil.
Ingredients:
Sauce:
- 2/3 cups dried wild mushrooms (I prefer porcini)
- 1 cup hot water
- 3 tablespoons unsalted butter
- 2 cloves minced garlic
- 5 tablespoons shallot
- 16 ounces of heavy whipping cream
- 1 tablespoon thyme (leaves or ground)
- Salt and pepper to taste
- 3 tablespoons white truffle oil (can add more to taste)
Additions to sauce:
- 2 cup spinach
- 1/2 cup sun-dried tomatoes
- 2 tablespoons of capers
Additions after plating:
- Goat Cheese
- Pine nuts
Sauce:
- 2/3 cups dried wild mushrooms (I prefer porcini)
- 1 cup hot water
- 3 tablespoons unsalted butter
- 2 cloves minced garlic
- 5 tablespoons shallot
- 16 ounces of heavy whipping cream
- 1 tablespoon thyme (leaves or ground)
- Salt and pepper to taste
- 3 tablespoons white truffle oil (can add more to taste0
Additions to sauce:
- 2 cup spinach
- 1/2 cup sun-dried tomatoes
- 2 tablespoons of capers
Additions after plating:
- Goat Cheese
- Pine nuts
Sauce Directions:
Heat water in glass measuring cup to make hot
(not boiling). Add mushrooms in hot water to let soak for 10-30 minutes
Heat butter in sauce pan and add the garlic and shallots and sauté for around 2 minutes while stirring.
Drain mushrooms while reserving mushroom water.
Add mushrooms and mushroom water to sauté pan and simmer and stir until nearly all of the liquid has evaporated could be be up to 5 minutes.
Add the heavy whipping cream and thyme and continue to cook down until thickened.
Add salt and pepper to taste
Add white truffle oil
Cook pappardelle noodles per instructions and drain
Once the sauce and noodles are done, in a separate bowl combine sauce with noodles and mix until the sauce coats the noodles entirely and then transfer to the serving bowl and top with pine nuts and desired amount of goat cheese.
