Pappardelle con Funghi

Pappardelle con Funghi

Serves 4


4oz.                  Dried Porcini

4Tbs.               Olive Oil

1                                            Shallot Chopped

1                                            Garlic Clove Chopped

8oz.                  Dried Pappardelle

4Tbs.               Sweet Butter

2Tbs.               Minced Fresh Parsley

Salt & Pepper to taste

Demi Glaze or reserved osso buco gravy.

Freshly grated reggiano parmigiano.



Rinse porcini gently & then soak in water for at least 2 hours.  Lift out reconstituted mushrooms reserving the soaking water. Rinse the mushrooms in several changes of fresh water.  Pat mushrooms dry with paper towel. Strain off, or filter the soaking water through a sieve, lined with a paper towel.  Reserve this water.

            Place the reconstituted mushrooms in a large pan with olive oil, salt, pepper, garlic & shallots.  Sauté lightly, then add 1 scant cup of the reserved soaking water and ½ cup demi glaze.  Cook over medium heat for 15 minutes. 

            In the meantime, bring a large pot of water to boil.  Add a pinch of salt.  When the water comes to a second boil, add the pappardelle and cook until the pasta is extremely al dente.  Drain well and add the pasta to the porcini sauce.  Cook a couple of more minutes, at a little higher temperature, so that the pasta is immersed in the sauce.  Before serving add the butter, parsley and grated parmigiano.  Toss lightly and serve immediately.