This simple pasta, from “The Instant Cook” by Donna Hay, combines sauce-hugging wide pasta and the mushrooms of your choice. It serves 4.
Ingredients
1 1/2 pounds mixed mushrooms (halved, depending on the size of the mushrooms, you could also leave them whole or slice them)
2 1/2 tablespoons butter
1 clove garlic, crushed
2 teaspoons thyme leaves
1 1/4 cups beef stock
14 ounces pappardelle
1 5-ounce log firm goat cheese, thinly sliced
Directions
Heat a frying pan over high heat. Add the butter, garlic and thyme and cook for 30 seconds. Add the mushrooms and cook for 4 minutes or until well browned. Add the beef stock and simmer for 4 minutes or until the mushrooms are soft.
While the mushrooms are cooking, cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Toss the pappardelle with the mushrooms and place on serving plates. Top with the goat cheese and serve.
Wine ideas: If you happen to have a well-aged bottle of Barolo in your cellar, pull it out: Its mature flavors will echo the mushrooms, beef stock and thyme in the dish. If not, search out a Cirò such as Librandi’s Duca San Felice Reserva (about $16). Made from gaglioppo, the wine naturally has earthy, herbal flavors with tart fruit that keeps it feeling fresh.-Tara Q. Thomas
