Pappardelle With Smoked Duck And Wild MushroomsFrom mystic_river1 7 years ago
- 1/4 cup Madeira shopping list
- 1/4 oz. dried porcini mushrooms shopping list
- 2 cups fresh King oyster mushrooms (Pleurotus eryngii) sliced (called Alii Oyster in Hawaii) shopping list
- 1 Tbsp. plus a pinch coarse salt shopping list
- 3 Tbsp. olive oil shopping list
- 1 shallot, finely chopped shopping list
- 1 carrot, diced shopping list
- 1 celery stalk, diced shopping list
- 1 smoked boneless duck breast (about 10 oz), (or goose, chicken or turkey breast) shopping list
- 2 tsp. chopped fresh rosemary shopping list
- 1 cup homemade chicken stock or reduced sodium chicken broth shopping list
- 1 lb. pappardelle shopping list
- 1/2 cup freshly grated parmigiano-Reggiano shopping list
- Chopped flat-leafed parsley shopping list
How to make it
- 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.
The Cookmystic_river1 Bradenton, Florida
The Rating5 people
Love it thank you for sharinggrizzlybear in loved it
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.
Michaeltrigger in loved it
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 ...moremmmmgood in loved it
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