Creamy Mushroom Pappardelle

Since one of our standard recommendations for our guests is to have dinner at SYK and in particular, to order the mushroom pappardelle there, here is a version from Brooke that is hopefully equally delicious and which pairs beautifully with Mourvèdre and its earthy, mushroomy, and textured profile.

Instructions:

Submerge the dried mushrooms in a small bowl of the hot water and let sit for 30 minutes.  Super helpful to prep all of the remaining ingredients in the 30 minute wait period as the cooking process itself goes quickly and you don’t want to feel rushed or distracted!

Place a large pot of heavily salted water on the stove to boil.

Heat a 10 x 2 inch skillet over medium high heat, add the olive oil and when hot, add the fresh mushrooms. Saute them for about 6 minutes until golden brown, stirring just so as not to burn. Season with salt and pepper. While they are cooking, drain the dried mushrooms, but reserve the “broth”, and roughly chop them, adding them to the skillet, and then reducing the heat to medium. Cook for another minute or two, add the butter, and stir until melted. Pour in the wine and add the fresh herbs and bay leaf. Bring the mixture to a simmer and cook for a minute. Whisk in the cream and mushroom broth and season with salt and pepper to taste.

As the cream mixture comes to a simmer, whisk in the parmesan cheese until melted, then simmer the sauce for about 8 minutes, stirring often. Drop the pappardelle into the boiling water and cook for 1 minute less than the package instructions, or al dente. Drain the pasta, add it to the mushroom sauce, pour in the lemon juice and 1 tablespoon of butter. Stir gently for a minute or two and coat all of the pasta. Plate and serve with crusty bread and a salad. Wow!

Pair with the 2021 Estate Mourvèdre.