CREAMY MUSHROOM PAPPARDELLE W/ CRISPY BREADCRUMBS
There’s nothing more comforting than a bowl of creamy pasta made with island dairy.
1/4 cup + 2 tablespoons of butter
2 packages mushrooms, sliced
2 cloves garlic, minced
1 cup sherry cooking wine (or dry white wine)
1 cup heavy cream
1 cup aged white cheddar
1/2 cup panko breadcrumbs
250g dry pasta (we used pappardelle)
salt and pepper
fresh herbs for garnish
INSTRUCTIONS
- In a large skillet, fry mushrooms over medium high heat in 2 batches with 2 tablespoons of butter for each batch. Reserve 1/2 cup cooked mushrooms and set aside.
- Add garlic and cook for a minute. De-glaze remaining mushrooms with wine and let reduce by half.
- Add cream and turn heat to low. Stir frequently and add cheese when cream starts to reduce and thicken.
- In a small frying pan, toast breadcrumbs in remaining butter over medium heat until golden. Set aside.
- In a large pot, boil pasta according to package. Reserve 1 cup pasta water and add cooked pasta to sauce. Cook for 2-3 minutes, stirring constantly. Add pasta water to thin as needed.
- Plate pasta and garnish with breadcrumbs, herbs and season with salt and pepper.
