This recipe appears in Legalize Marinara in our Early Spring 2024 issue.
While pasta is cooking, melt butter, add shallots and garlic, and sweat them.
Add mushrooms, cook over medium high heat.
When mushrooms are cooked down and liquid evaporates, deglaze the pan with Madeira until reduced by half.
Add veal stock and reduce by half.
Add thyme, cream, and Parmesan and reduce.
Add parsley, salt, and pepper. Toss with pasta and enjoy.
Pappardelle with Mushroom Ragout
This recipe appears in Legalize Marinara in our Early Spring 2024 issue.
Pappardelle with Mushroom Ragout
Ingredients
Instructions
While pasta is cooking, melt butter, add shallots and garlic, and sweat them.
Add mushrooms, cook over medium high heat.
When mushrooms are cooked down and liquid evaporates, deglaze the pan with Madeira until reduced by half.
Add veal stock and reduce by half.
Add thyme, cream, and Parmesan and reduce.
Add parsley, salt, and pepper. Toss with pasta and enjoy.