Mushroom Pappardelle with Mixed Green Salad

Recipe by: Chef Shane McAnelly

This classic dish was featured on our Quarantine Kitchen Live Episode 9 on May 23, 2020. We loved cooking along with everyone who joined us on Zoom. We appreciate everyone for the support! If you missed it here is the recipe with step-by-step instructions to recreate the dish. Don’t forget to pair it with our 2017 Estate Pinot Noir!

Ingredients List:

• 1lb pappardelle (any long noodle will work)
• 12 oz fresh mushrooms (button, oyster, maitake, beech or any wild varieties you can find)
• 2 shallots
• 1 lemon
• 1 small bulb of fennel
• 2 cloves of black garlic (available at some grocery stores and Amazon, if not available regular garlic and a couple of drops of balsamic vinegar at the end will be a good substitute)
• 1 bunch sage
• 1 cup chicken or vegetable stock/broth, or extra credit make ahead homemade mushroom stock (please attached recipe):
  • For the Mushroom Stock:
    • 2 lbs of button mushrooms
    • 1 Shallot roughly chopped½ sprig of thyme
    • Water to cover all ingredients
  • Method:
    • Cook all together in a pot for 1 ½ hours and then drain.
• 2 oz crème fraiche (sour cream will work as a substitute.We recommend Clover Sour Cream)
• 3 tablespoon unsalted butter (Local Favorite: Clover Unsalted Butter)
• ½ cup parmesan cheese
• 1 5 oz package of washed mixed greens, or lettuce of choice
• ¼ cup white vinegar
• ¼ cup Chardonnay or Viognier
• 4 teaspoon Dijon Mustard
• ¼ cup of mustard seeds
• 2 egg yolks (Clover Pasture-Raised Eggs)
• 1/2 cup extra virgin olive oil (We use the Bricoleur Vineyards Extra Virgin Olive Oil)
• Fresh cracked black pepper to taste
• Kosher salt to taste

Equipment needed:

• Cutting board
• Sharp chef knife
• Large pot for cooking pasta
• Large saute pan or pot
• Blender or food processor
• Medium mixing bowl (big enough for the salad)

Directions:

For the Pasta:

• 1 lb of pappardelle (any long noodle will work)
• 12 oz fresh mushrooms (button, oyster, maitake, beech or any wild varieties you can find)
• 1 shallot, finely diced
• 1 small bulb of fennel, finely diced
• 2 clove black garlic, sliced thin (available at some grocery stores and Amazon, if not available regular garlic and a couple of drops of balsamic vinegar at the end will be a good substitute)
• 6 sage leaves, chopped
• 1 cup chicken or vegetable stock/broth, or extra credit make ahead homemade mushroom stock (Recipe Above in Ingredients)
• 2 oz crème fraiche (sour cream will work as a substitute)
• 3 tablespoon unsalted butter
• ½ cup parmesan cheese
• Salt and freshly cracked pepper to taste

Method:

Bring a large pot of salted water (water should taste as salty as the sea) to a boil. Place pappardelle into the boiling water and cook 1 minute less than the package suggests. When pasta is finished cooking drain, reserving ¼ cup of the pasta water. While pasta is cooking, place a large saute pan or pot over medium heat. Place 2 tablespoon olive oil in the pan and add the mushrooms. Season with salt and pepper. Cook the mushrooms until they are slightly browned, 4-5 minutes. Add the shallot, fennel, black garlic (or regular garlic if using that) and sage to the pan, and cook for 1-2 minutes, until fragrant. Add the chicken or mushroom stock and cook until reduced by half. Add crème fraiche and butter and stir until incorporated into the sauce and the sauce is thick enough to coat the back of a spoon. Taste sauce and season with salt and pepper. Add cooked pasta to the pan and half of the parmesan. Stir and cook until sauce coats noodles and doesn’t pool in the bottom of the pan. Plate pasta and use remaining parmesan for garnish.

For the Salad:

• 1 5oz package of washed mixed greens, or lettuce of choice
• 1 shallot, chopped fine
• ¼ cup white vinegar
• ¼ cup Chardonnay or Viognier
• 4 teaspoon Dijon Mustard
• ¼ cup of mustard seeds
• 2 egg yolks
• 1/2 cup extra virgin olive oil
• Fresh cracked black pepper to taste
• Kosher salt to taste

Method:

Place clean salad greens in medium-sized mixing bowl. In the bowl of a food processor or blender, place all remaining ingredients except for the olive oil. Blend on high until all ingredients are blended and then, with blender running, slowly drizzle in the olive oil. This will create emulsification and make a nice creamy dressing. Place a couple of spoonfuls of the dressing in the bowl with the greens. Season with salt and pepper and toss gently to coat. Please note, there will be leftover dressing. Place in a tupperware and it will keep in the fridge for 3 weeks.