Wild Mushroom Pasta
The key to this amazing — and amazingly simple — dish is wild mushrooms and well-seasoned broth. It's beautiful on the
plate, and will leave everyone wanting more. If you've recently robbed a bank, adding fresh truffles is a perfect way to gild this lily!
1½-2 lbs. mixed wild mushrooms (Chanterelles, trumpets, morels, oyster are possibilities)
1 lb. dry pappardelle
3 shallots, finely diced
2 garlic cloves, minced
Several sprigs of fresh thyme, leaves picked and chopped
Big handful baby spinach
¼ cup chopped Italian parsley
1 ½ cup chicken or mushroom stock
Some unsalted butter
DaVero Extra Virgin olive oil
Heat a large pan and sauté the mushrooms in batches in olive oil until tender.
Bring a large pot of salted water to a boil, and heat the stock in a saucepan.
Drop the pasta in the boiling water. While the pasta is cooking, heat a knob of butter in a skillet and wilt the shallot, garlic and thyme together. Add the mushrooms and stir together. Add about a cup of the stock and heat through. Add salt and pepper and adjust seasoning.
Add the cooked pasta and the spinach to the pan and heat through. Add more stock if it's too dry, because the pasta will continue to absorb liquid.
Place in heated bowls, dividing the pasta and mushrooms equally. Anoint with DaVero oil.