Place dried mushrooms in a small bowl and pour over hot water. Let sit 10 min.
Place chicken stock in small saucepan and cook over gentle heat until reduced by one-third. Drain porcini liquid into chicken stock, except last tbsp which may be sandy.
Chop reconstituted porcini into 1/4-inch dice. Brush and trim the selection of fresh wild mushrooms. In medium skillet melt butter and cook shallot until soft. Add chopped mushrooms and cook gently until they release part of their moisture.
Add the brandy and cook a minute more. Then add the herbs (thyme, tarragon, chives or parsley). Add the cream, then the reduced chicken stock, and salt and pepper to taste. In a large pot, bring 4 quarts water to boil, add 1 Tbs. salt, add pasta.
Simmer, stirring with a wooden fork until pasta no longer tastes of raw starch. Immediately drain pasta.Put the drained pasta back into the pot, toss with the exotic mushroom sauce, taste and adjust the seasoning. Serve immediately on warmed plates.
Originally Submitted
4/6/2006
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