Mushroom Pappardelle
Last Spring I created this recipe for the Spring wine club shipment at Laurel Glen Vineyard. I had the idea for this recipe for awhile and was glad that it worked and paired lovely with the wine.
This pasta is a perfect vegetarian meal on its own or as a side with a grilled steak and paired with the 2018 Laurel Glen Estate Cabernet. The dish can satisfy every diet, omit the Parmesan and its even vegan.
Mushroom Pappardelle
This pasta is a perfect vegetarian meal on its own or as a side with a grilled steak and paired with the 2018 Laurel Glen Estate Cabernet. The dish can satisfy every diet, omit the Parmesan and its even vegan.Serves: 6 as side dish, 4 as main course
Ingredients
- 4 portobello mushrooms quartered
- 1 yellow onion quartered
- 3 carrots peeled & cut in half & quartered
- 5 tablespoon olive oil
- 4 cloves garlic minced
- 1- pound sliced cremini mushrooms or mix of seasonal varieties chanterelles or morels
- 1 6 oz can tomato paste
- ½ cup pureed tomatoes
- 1 tablespoon dried oregano
- ½ cup 2018 Laurel Glen Estate Cabernet
- 1 teaspoon salt
- ¾ teaspoon pepper
- 1 pkg. pappardelle pasta
- 1 cup Parmesan grated plus more for serving
Instructions
- Toss the portobello mushrooms, onion, and carrots with 2 tablespoons olive oil.
- Grill in a grill basket over high heat, toss/stir halfway thru, grill for 20 minutes, until softened and slightly blackened.
- Place all grilled vegetables in a food processor and pulse till chopped to a fine mixture but not pureed.
- In a large skillet heat 3 tablespoons olive oil over medium high heat. Add the cremini mushrooms, sauté until golden. Add the minced garlic, cook for another minute.
- Add the tomato paste and pureed tomatoes to the mushrooms, lower heat to medium and stir and scrape to incorporate all the paste. Add the oregano and cook for 1 minute.
- Pour the ½ cup of Laurel Glen Estate Cabernet into the mixture, scrape up anything stuck to pan. Add the grilled vegetables and stir to incorporate, season with salt and pepper.
- Meanwhile bring water to a boil for pasta and cook according to package directions. Reserve 2 cups of pasta water.
- Add the cooked pasta to the pan with the sauce, toss and add ½ cup of reserved pasta water to loosen up the sauce to desired consistency, typically around 1 cup or so. Incorporate the Parmesan into the pasta and serve.
