Fresh Pappardelle with Wild Mushrooms
One of my favorite stalls at the farmers market each week is the mushroom stand. It is guaranteed to wow and amaze anyone who passes by. The gentleman who mans the stand always has the usual mushrooms like shiitake or oyster but often times he will have the most gorgeous unusual mushrooms that are so unique looking, they almost look like they don’t belong on this planet! From creamy chanterelles, to lion’s mane, to the fluorescent orange of lobster mushrooms, I love that almost no two mushrooms look alike.
I was at the stall recently and grabbed a couple different varieties to cook up. I grabbed the usual shiitakes, oyster mushrooms, and tried a new variety called beech mushrooms, I was told would smell like a steak when cooked. I was completely intrigued!
I went home and decided on a game plan for dinner; I would make fresh pappardelle pasta to go with my bounty of wild mushrooms. I love mushrooms on anything, especially pasta because the pasta absorbs all of the mushroom flavor. I would also make a pan sauce out of the mushrooms to coat my pasta.
I used Brummel and Brown buttery yogurt spread as the base for the pan sauce. Since it is made with yogurt it adds a depth and creaminess to the pan sauce which you can’t get with olive oil or butter. The creaminess also paired really well with my wild mushrooms. And yes those beech mushrooms totally smelled and tasted like a steak! Mother nature is so wild!
In addition to the pan sauce I also added Brummel and Brown buttery yogurt spread to the fresh pasta. I know this may seem unorthodox but it actually created really smooth and creamy sheets of pasta that were a cinch to roll out. By adding it in, the yogurt tenderized the gluten in the pasta making delicate and tasty sheets of fresh pasta. I am going to always make my fresh pasta this way from now on, it was that good.
If you don’t have time to make fresh pasta, totally ok, feel free to use dried pasta but don’t skimp of fresh mushrooms, they are exponentially better than the dried ones. Also if you can’t find wild mushrooms, cremini or button mushrooms work perfectly for this recipe.
Enjoy!
Fresh Pappardelle with Wild Mushrooms
For the fresh pasta:
- 3 cups all-purpose flour
- 2 eggs
- 4 egg yolks
- 2 Tbs. Brummel and Brown buttery spread, melted and cooled slightly
- Pinch of salt
- 2 Tbs. water, if needed
On a clean counter top place the flour. Using your hands make a well in the center. Carefully add the eggs, egg yolks, Brummel and Brown buttery yogurt spread, and a pinch of salt. With a fork, begin to carefully whisk the egg mixture bringing in the flour from the edges until completely incorporated. Use your hands to knead the dough for about 6 to 8 minutes or until the dough is smooth but tacky, adding 1 teaspoon of water at a time if dough is dry. Cover dough with plastic wrap and let it sit at room temperature for about 1 hour.
Divide the pasta into 6 pieces. Using a rolling pin or pasta attachment, roll each pasta dough piece into thin sheets. Repeat with remaining pasta pieces. If shaping into pappardelle, fold one pasta sheet onto itself 3 times. Using a sharp knife cut the pasta into 2” pieces. Repeat with remaining pasta. Toss pasta with semolina flour and let dry on a baking sheet for about 30 minutes before cooking.
When ready to cook the pasta, bring a large pot of salted water to a boil. Cook the pasta for 2 to 3 minutes, the drain, reserving ½ cup pasta water for the pan sauce. Keep warm.
For the mushroom pan sauce:
- 4 Tbs. Brummel and Brown buttery yogurt spread, divided
- 1 ½ lbs assorted wild mushrooms, stems removed and sliced
- Pinch of salt
- 1 red onion diced
- 2 cloves garlic, minced
- 2 tsp. Fresh thyme, chopped
- ½ cup dry white wine (or chicken stock)
- Garnish with chives
- Fresh cracked black pepper
Melt 2 tablespoons Brummel and Brown buttery yogurt spread over medium high in a large skillet. Add the mushrooms and a large pinch of salt and cook for about 3 to 5 minutes or until the mushrooms are soft and seared to a golden brown. Remove and set aside. In the same pan add 1 tablespoon Brummel and Brown buttery yogurt spread. Add the onion and cook for 2 to 4 minutes or until onion is soft. Add the garlic and thyme and cook for another 30 seconds. Deglaze the pan with the white wine and cook wine for about 2 to 3 minutes or until reduced by half. Add the remaining tablespoon of Brummel and Brown buttery yogurt spread and stir until melted. Add the reserved mushrooms, a large handful of the cooked pasta, and a drizzle of the reserved pasta water if needed to loosen the pan sauce. Taste for salt and pepper then garnish with chives and serve immediately.
Makes 4 to 6 servings
**This post was in partnership with Brummel and Brown buttery yogurt spread. All opinions are my own. Thanks for supporting brands that support me!