Autumn Mushroom Ragu with Papardelle and Flecked Herbs
INGREDIENTS
1/2 cup olive oil
2 onions, diced
2 lbs mushrooms, diced
4 cloves garlic, minced
1 cup dry white wine
4 cups stock
1 cup cream
salt and pepper, to taste
1 lb papardelle
GARNISHES
freshly ground black pepper
parmesan cheese, shredded
mixed minced herbs of choice (basil, parsley, chives)
DIRECTIONS
I. in a large sauce pot heat the olive oil on medium heat. add in onions and cook until translucent. in a separate pot bring salted water to a boil
II. add in mushrooms and increase the heat to high. allow mushrooms to cook until no liquid remains and they are tender, about 5-8 minutes
III. add in garlic and cook for a minute more, then deglaze with the wine. allow the wine to evaporate completely
IV. add in the stock and stir to combine. bring to a boil then simmer for a half-hour or until reduced by half
V. stir in cream and season to taste. allow to simmer until slightly thickened
VI. while sauce is cooking boil pasta for about 6 minutes (or per packaging instructions) until al dente
VII. to serve, place noodles into sauce and toss gently to coat. serve with freshly ground pepper and shredded parmesan cheese
