Pappardelle with Mushroom Ragout – Cape May Magazine
This recipe appears in Legalize Marinara in our Early Spring 2024 issue. Pappardelle with Mushroom Ragout 8 clove garlic1/2 lb each. crimini, oyster, and shiitake mushrooms2 oz butter2 shallots,...
Ingredients
- 8 clove garlic
- 1/2 lb each. crimini, oyster, and shiitake mushrooms
- 2 oz butter
- 2 shallots, julienned
- 3 tbsp thyme
- 1 cup Madeira
- Shaved Parmesan
- 1 1/2 cup veal stock
- 1/2 cup cream
- Salt and pepper to taste
- 1 lb cooked Pappardelle pasta
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