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Kitchen Notebook

December 06, 2019

Creamy Mushroom Pappardelle with Thyme

30 Mins

 

 

  • 1 lb Pappardelle
  • 1 tsp Thyme leaves, plus more for serving
  • ¼ cup plus 2 Tbsp Olive Oil
  • 6 oz Oyster Mushrooms, torn into bite-size pieces
  • 2 medium shallots, finely chopped
  • 1 cup Chicken Stock or Low-Sodium Chicken Broth
  • ⅓ cup Heavy Cream
  • 2 Tbsp unsalted Butter
  • Sea Salt, freshly ground Pepper
  • Parmesan Cheese (optional)


Heat 2 tablespoon oil in a large Dutch oven or other heavy pot over medium heat. Add mushrooms and cook, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 teaspoon thyme, season with sea salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until some of the stock has evaporated, 5−7 minutes.


Meanwhile, bring a large pot of salted water to a boil and cook pasta for 1 minute. 


Using tongs, remove pasta from water and add to mushrooms along with 1 cup pasta cooking liquid. Bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, and continue to cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Season with sea salt and pepper, to taste.


Divide pasta among bowls. Top with more thyme and grated parmesan, if using. 




30 Mins recipe Veg Vegetarian Winter

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30 Mins recipe Veg Vegetarian Winter


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