I love the earthiness of this dish. It is pure comfort food. Of course you can use any pasta shape that you like but either store bought or homemade pappardelle really works well with this sauce. For the mushrooms I use a combination of Cremini, Portobello, White button and dried Shitake. No problem If you can’t find the dried mushrooms. Just use more of the fresh and use the bullion only for your liquid.
1 Lb. Pappardelle pasta 2 Lbs. Assorted sliced or quartered mushrooms 2 medium onions, thinly sliced 6 cloves minced garlic 4 Tbs. olive oil 4 Tbs. Butter
1 Porcini Mushroom bullion cube 1 Chicken bullion cube 1 Tbs. fresh chopped sage or thyme 1 cup ½ and ½ 1 cup grated Parmigiano Reggiano Salt and pepper to taste
In a large bowl, add 2-4 ounces (if using) dried shiitake mushrooms.
Pour 3 cups hot water over the mushrooms and let sit till completely softened.
Meanwhile chop or slice remaining mushrooms and set aside. If using Portobello’s, scrape out and discard the dark gills first before slicing.
Slice onions and chop garlic and set aside.
Strain shiitakes, squeeze out excess moisture and add them to your other prepped mushrooms. Strain the reserved mushroom liquid through a fine mesh sieve or cheesecloth. Put it in a saucepan on simmering heat.
Add the two bullion cubes to the liquid stirring till dissolved.
In a large skillet add 1 TBS each of the butter and olive oil and sauté onions till softened with a tsp each of salt and pepper.
Add garlic to the onions and cook for a few minutes more.
Remove to a large bowl add 1 Tbs. each of butter and olive oil to the same skillet and sauté ½ of your mushroom mix till lightly browned.
Add a pinch of salt and pepper to the mushrooms and remove to bowl with the onions. Repeat with the other half of the mushrooms and remove to the bowl with the onions.
Now add about ½ of the liquid to the skillet and bring to a simmer.
Meanwhile cook your Pappardelle in plenty of salted water. Add ½ and ½ to the liquid and ½ of the grated cheese. Whisk together. Sauce will thicken slightly. Return onion and mushrooms to the skillet, add remaining butter and garlic as needed. Add chopped herbs. Drain pasta and toss with the sauce. If too dry add more of the liquid and combine.
Top with remaining cheese and serve.