Pappardelle with Mushroom Ragout
Gather these ingredients
- 8 clove garlic
- 1/2 lb each. crimini, oyster, and shiitake mushrooms
- 2 oz butter
- 2 shallots, julienned
- 3 tbsp thyme
- 1 cup Madeira
- Shaved Parmesan
- 1 1/2 cup veal stock
- 1/2 cup cream
- Salt and pepper to taste
- 1 lb cooked Pappardelle pasta
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.
