Recipe

Pappardelle With Smoked Duck And Wild Mushrooms Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 1 month ago The duck is just marvelous in this recipe, but you can use chicken, goose or turkey. The sauce is mellow and complimentary to the pasta. Serve with baby greens, warm, crusty Italian bread and a little plate of seasoned olive oil. I get my mushrooms... More Prep:20m Cook:20m Servings:3	Mystic_rive
	madiera porcini oyster mushrooms duck stock pappardelle

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trigger

grizzlybea

mmmmgood

Ingredients

1/4 cup Madeira

1/4 oz. dried porcini mushrooms

2 cups fresh King Oyster mushrooms (Pleurotus eryngii) sliced (called Alii Oyster in Hawaii)

1 Tbsp. plus a pinch coarse salt

3 Tbsp. olive oil

1 shallot, finely chopped

1 carrot, diced

1 celery stalk, diced

1 smoked boneless duck breast (about 10 oz), (or goose, chicken or turkey breast)

2 tsp. chopped fresh rosemary

1 cup homemade chicken stock or reduced sodium chicken broth

1 lb. pappardelle

1/2 cup freshly grated Parmigiano-Reggiano

Chopped flat-leafed parsley

Directions

Pour the wine in a bowl and heat in the microwave on high for 10 seconds. Put the porcini mushrooms in the warm wine to re-hydrate for 30 minutes. Drain, reserving the wine, and coarsely chop the mushrooms. Set aside in a large bowl.

In a large skillet, melt 1 tablespoon butter over medium-high heat. Add the shiitake mushrooms and sauté until they start to soften, about 5 minutes. Season with a pinch of salt and transfer to the bowl with porcini mushrooms. Set aside.

Meanwhile bring 5 quarts of water a boil in a large pot with the remaining 1 tablespoon salt. Drop in the pasta, stir and cook until the pasta is al dente, about 7 to 8 minutes. Drain and toss with the remaining tablespoon butter. Cover and keep warm.

In the same pan that the mushrooms were cooked in, heat 1 tablespoon olive oil over medium-heat. Ad the shallot, carrot, and celery and saute until they start to soften and are lightly brown, about 5 to 7 minutes. Add the duck, rosemary, and reserved Madeira. Cook until the Madeira is almost completely evaporated. Add all the mushrooms and the chicken stock and cook until the stock is reduced by half.

Toss the pasta with the duck-mushroom mixture and the freshly grated cheese. Garnish with chopped parsley and serve.

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Comments

mmmmgood 1 year, 1 month ago said:
I particularly like the combination of flavors in this. I find it difficult to get papparadelle but I suppose any favorite pasta of mine would do. If not please advise me.
Thanks,mystic, for a tasty post. I cannot give it less than a 5 LOL but I can give you a 5+

trigger 1 year, 1 month ago said:
Dried mushroom add so much depth and a rich color to the finished sauce.
Bet you have a perfect salad to go with this too.
Printing this one.
High Five
Michael

grizzlybear 1 year, 1 month ago said:
Love it thank you for sharing

luisascatering 1 year, 1 month ago said:
Whoa, how did I miss this one?! What a unique and delicious sounding recipe. I'd be tempted to add a splash of cream to the sauce (yes, I'm bad that way!)

Do you chop or slice the smoked duck breast?

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