Pappardelle with Wild Mushrooms, Shell Beans, and Parmesan

Name: Pappardelle with Wild Mushrooms, Shell Beans, and Parmesan
Ingredients: 1 1/2 pounds mixed wild mushrooms; 5 tablespoons extra-virgin olive oil; 4 tablespoons unsalted butter; 3/4 cup fresh breadcrumbs; 3/4 pound dry pappardelle noodles; 1 cup sliced shallots; 4 cloves garlic, sliced; 1 tablespoon thyme leaves; 1 1/4 cups cooked shell beans (see page 193); 1 to 1 1/2 cups mushroom, vegetable, or chicken stock or pasta water; 4 ounces young spinach, cleaned and dried; 1/4 cup chopped flat-leaf parsley; 1/4-pound hunk Parmigiano-Reggiano, for shaving; Kosher salt and freshly ground black pepper

January 24, 2012

Chanterelles, porcini, mousserons, and white and black trumpets are some of my favorite mushrooms for this pasta. If you can’t find any of those, use shiitake or oyster instead. When you sauté the mushrooms, don’t crowd too many in one pan. If your pan isn’t large enough, cook them in batches. I love the brightness of fresh shell beans, but in winter, you can make this dish with dried beans, such as cannellini or flageolets, which will be a little more hearty but equally delicious.

Recipe notes

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