MIXED MUSHROOM PASTA
johnpleshettemealoftheweek.com
I DIDN'T HAVE ENOUGH CULTIVATED MUSHROOMS TO MAKE A PASTA SAUCE, BUT I DID HAVE SOME DRIED MORELS. WHEN SOAKED THEY YIELDED AN INTENSE, DARK MUSHROOM BROTH.
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Ingredients
- 1 PACKAGE OF IMPORTED PAPPARADELLE
- ½ cup DRIED MORELS OR PORCINI MUSHROOMS
- 2 cups SMALL BROWN BUTTON MUSHROOMS
- 1 LARGE SHALLOT
- 2 GARLIC CLOVES
- ½ cup WHITE WINE
- ½ cup MUSHROOM BROTH
- PARMESAN CHEESE
- FLAT LEAF PARSLEY
- OPTIONAL: A HANDFUL OF SUGAR SNAP PEAS
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