This sophisticated and delicious pasta dish is quick and easy to prepare without compromising on quality or taste.
Delicate, yet hardy pappardelle is a perfect any time of year pasta. With its mouth pleasing texture this pasta can be paired with pretty much anything! The rich flavour of wild Ontario mushrooms is perfectly matched with crispy sage to create a powerfully tasty experience.
Can’t find wild mushrooms? No problem! This dish can be made with any mushroom of your liking. Keeping in mind that the more robust mushrooms such as oyster and cremini will lend a deeper flavour to the dish.
Pappardelle Tossed with Wild Mushrooms and Crispy Sage
Clean and thinly slice mushrooms. Diced shallots and garlic.
Add first six ingredients to a large fry pan (sliced mushrooms, shallots, garlic, olive oil, salt, white pepper), sauté on medium heat for 5-7 minutes or until mushrooms are cooked to your liking.
While mushrooms cook bring a large pot of salted water to a rolling boil then cook pappardelle as per package.
Transfer cooked mushrooms to a plate or bowl then add white miso and coconut milk to mushroom pan, bring to simmer scraping up any mushroom/shallot/garlic bits into the milk. Simmer for 1 minute then add mushrooms back to pan. Coat mushrooms with sauce.
Heat ¼ cup olive oil in a small pan over medium heat. Pinch off sage leaves and fry for 3-5 seconds a few leaves at a time. Transfer fried sage leaves to paper towel lined rack, sprinkle with salt.
Toss pappardelle with mushroom “sauce” divide between 4 pasta bowls and top with fried sage leaves. Sprinkle with freshly grated parmesan cheese (or dairy free substitute, may I suggest Vegan Stokes Herbed Feta)