Lemon Thyme & Ginger

Pappardelle with Sherry Mushroom Sauce

Pappardelle with Sherry Mushroom Sauce, a recipe.

 A silky and chunky mushroom sauce recipe perfect with fresh or dried, long wide shape pasta. With a pound and a half of mushrooms, it has a deep mushroom flavor seasoned with dry Spanish sherry and fresh rosemary.

My stress level is very high now and I desperately need to chill out. In-between two nor’easters, extended power outages, and no internet, I migrated my website from one hosting service to another. Maybe I should have waited until the storms cleared, but then I would still be waiting. No internet.

For over a week my website fluctuated between it’s old home and new one, appearing with different styling and connections. Just like we went from house to house seeking warmth and shelter after the storm. Fortunately, we had a place to go, not like my website that was floating between two homes.

Pappardelle with Sherry Mushroom Sauce, a recipe.

Mushroom Sauce to Sooth the Soul

Amid cleaning out my refrigerator and freezer and restocking our supplies, I spied a pint of store made fresh cream of mushroom soup. I grabbed it up like it was the last pint of soup in the store. Instinctively, I knew other than my internet service returning, cream of mushroom soup was the medicine I needed to calm my mind.

Back home, with each sweet and earthy slurp my body melted into the serene soup. Selfishly, I wanted more and next to mushroom soup, pasta with mushroom sauce grounds me. Like cream of mushroom soup, mushroom sauces for pasta is at the top of my favorite food list. When two of the most comforting foods combine, it is difficult to hold onto any worries. It is time to make this at home.

How to store mushrooms Once I open a sealed package of fresh mushrooms, I put any remainder mushrooms in paper bag. Mushrooms get slimy in plastic bags and containers.

Lidia’s Mastering the Art of Italian Cuisine By Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Pappardelle with Sherry Mushroom Sauce, a recipe

Print

Pappardelle with Sherry Mushroom Sauce

Pasta coated with a silky mushroom sauce is for the mushroom lover in your family. I like to use an assortment of cultivated mushrooms with some dried wild mushrooms. The variety add more depth of flavor and cuts down on the cost. If you have a bounty of wild mushrooms, all the better. Please note portabellas and baby bellas (crimini) mushrooms, turn the mushrooms and sauce a darker brown and grayish color during the cooking process. A squirt of lemon juice will prevent the brown-grey color from getting too dark. If you use portabellas, remove the dark gills before you slice them. 

Wide flat noodles are my preferred pasta shape with this smooth mushroom sauce. Often pappardelle or tagliatelle are hard to find so penne is a good substitute. If you can get fresh pasta go for it, but make sure you time the pasta to reach just shy of al dente when the sauce is done cooking. Fresh pasta is best eaten right after it is cooked.

This recipe is adapted from Lidia's Mastering the Art of Italian Cuisine by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, Tagliatelle with Mushroom Sauce. 

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Author Ginger

Ingredients

  • .5 oz (14 g) dried porcini mushrooms*
  • 1 cup (250 ml) boiling water
  • 1 lb. (454 g) dried or fresh pappardelle pasta or tagliatelle, or penne
  • 2 TB extra virgin olive oil
  • 1.5 lbs 750 g assorted mushrooms, sliced thin
  • 1 leek cleaned and minced
  • 3 cloves of garlic minced
  • ½ tsp Kosher salt
  • Fresh ground black pepper
  • 2 TB fresh rosemary minced (thyme or sage)
  • 3 TB tomato paste
  • 2 TB dry sherry or Cognac
  • 1 - 1.5 cups (250 - 375 ml) reserved mushroom liquid, or a combination of vegetable or chicken stock and mushroom liquid
  • 2 TB butter
  • Handful of Italian parsley chopped for garnish
  • Fresh finely grated Romano cheese

Instructions

Reconstitute the dried mushrooms

  1. Place the dried porcini mushrooms in a small bowl and pour the boiling water over the mushrooms. Stir the mushrooms and poke at them to submerge the mushrooms under the water. Quickly cover the bowl with plastic wrap and set aside for 20 minutes. Remove the mushrooms from the liquid my lifting them out with your hands or a slotted spoon and rest them on a cutting board. Pour the liquid through a fine mesh strainer, lined with a double layer of cheese cloth, into a small bowl. Finely chop the reconstituted mushrooms and set aside. Reserve the mushroom liquid for later.
  2. Fill a large stock pot with water and bring to boil. Once the pasta water reaches a vigorous boiling point and add about 2 teaspoons of Kosher salt.

Prepare the mushroom sauce

  1. While the water is coming to a boil, heat a large skillet, about 12 inches (30cm) or sauté pan over medium-high heat. Add 2 tablespoons of extra virgin olive oil add all the fresh mushrooms to the pan. (If you use a smaller pan, you may want to sauté the mushrooms in a couple of batches.) Sauté stirring occasionally until they are cooked through and all their liquid has evaporated.
  2. Add the minced leeks, garlic, minced reconstituted porcini mushrooms, half the minced rosemary, Kosher salt and fresh ground black pepper then stir to coat the vegetables. Cook until the leeks are soft about 5 minutes. Push aside the vegetables to uncover the hot spot of your pan and add the tomato paste to toast it over the hot spot for about a minute. Mix the tomato paste with the vegetables and cook for 4 minutes. Add the liquid, either just the mushroom stock or a combination of mushroom and chicken stock no more than 1. 5 cups (375 ml), and the butter. Turn down the heat to medium and simmer the mushroom sauce until the butter is melted and incorporated into the sauce, about 5 minutes. Taste and add more salt and pepper if needed.
  3. Add the pasta to the salted boiling water and cook until al dente. Refer to the directions on the back of the pasta box. Occasionally stir the pasta so the strands do not stick together. Once cooked, remove the pasta from the water using tongs and add it directly into the pan with the mushroom sauce. Toss to evenly coat the pasta with the sauce. Sprinkle with the remaining minced rosemary and serve.
  4. Serve immediately garnished with minced parsley with finely grated fresh Romano cheese.

Recipe Notes

Dried porcini powder is another way to get earthy mushroom flavor when cooking with cultivated mushrooms. Start with 1 teaspoon. Taste, then adjust with more if needed.

Pappardelle with Sherry Mushroom Sauce, a recipe.

More mushroom recipes for the mushroom lover:

Farro with Mushrooms and Rosemary  Sugar Snap Peas with Shiitake Mushrooms and Ginger

Mix up the Mushroom Sauce

Instead of a pasta sauce, spread the mushroom sauce over polenta, grilled steaks, chicken or white fish.

Top bruschetta with the mushroom sauce. Toast slices of crusty French or Italian bread then paint each slice using a garlic clove. Top the garlic toasts with the mushroom sauce and serve as an appetizer.

Add some cream or crème fraîche to the mushroom sauce for a creamy adaptation. Start with a half of cup (125 ml) and taste. If you use cream add it with the stock, but do not let the sauce boil. If you use crème fraîche, add it at the end before you add the pasta.

Switch up the herbs to reflect the season. Mushrooms taste delicious with thyme, rosemary and sage, but in the summer months, try it with basil.

Experiment with the texture. For a slightly smoother sauce, purée half of the sauce until smooth, then add the purée back with the other mushrooms. Adjust the thickness with more stock.

For a heartier mushroom sauce, add roughly chopped tomatoes to the sauce before you add the stock. Proceed as directed.

Thank You

If it wasn’t for free Wi-Fi at various stores in my area I would not have been able to get my website up and running and publish this post. Thanks to Panera and Starbucks for providing the service. It was a real-life saver for many people like myself during the aftermath of two nor’easters within a weeks’ time. This is not an ad or a sponsored post, just a friendly thank you.

Pappardelle with Sherry Mushroom Sauce. A silky and chunky mushroom sauce recipe perfect with fresh or dried, long wide shape pasta. With a pound and a half of mushrooms, it has a deep mushroom flavor seasoned with dry Spanish sherry and fresh rosemary.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Toasted Farro with Mushrooms and Rosemary

Toasted farro with mushrooms and rosemary recipe

One ancient grain that is making a new impression in today’s modern diet is farro. I discovered it a few years ago by accident when I bought it instead of fregola. My lapse in memory steered me off course, because farro is a wheat and fregola is a pasta made with semolina flour. These items don’t belong in the same aisle at the grocery store. Fortunately, this mistake was well worth making and I have cooked farro ever since.

Toasted Farro with mushroom and rosemary recipe

About Farro

Farro is a whole grain with an ancient pedigree. This grain was a staple wheat that fed ancient civilizations in the Mediterranean and Middle East. According to The Spruce, farro might be the mother wheat from which all wheat comes from. Honestly, I am more confused now than before I stared researching farro. Apparently, some confusion exists about the name or I should say, names. I don’t know if it is made by combining three wheat varieties – einkorn, emmer and spelt. Or, identified as either of the three wheat varieties. Or, all of the above. After reading the two previously linked articles and this one from NPR, I think it is all of the above.

Toasted farro with mushrooms and rosemary recipe.

Ultimately, what is important to know is the variety of farro. The variety determines how you must prepare your farro and how long to cook it. The three varieties are, whole, semi-pearled, and pearled. Whole grain farro has the whole grain intact and needs overnight soaking before cooking. The semi-pearled and pearled varieties have the bran partially or completely removed. Without the bran, farro cooks faster and does not need soaking. My grocery store only carries pearled farro, so I do not have experience cooking with the other varieties. Because of the different varieties I recommend reading the label and directions carefully. This way you know what type of farro you have and how long to cook it.

Despite the varieties and confusion, farro is a delicious grain and worth making. I like its nutty flavor and chewy texture. The complexity of flavor adds more depth and is a nice substitute for rice or potatoes. Usually, I make it for a side dish with roasted meats. This way, while the meat roasts, it is easy to focus my attention on making the farro.

   Pair farro with  Roast Pork with Lemon and Herbs

Honey Mustard Spatchcock Chicken (without the roasted veggies)

 

Toasted Farro with Mushrooms and Rosemary recipe

Dried porcini mushrooms and powder.

Cooking with Farro

For this recipe I craved something with the creaminess of a risotto, but not as rich and requiring less effort. Mushrooms add smooth and silky texture to grains and are in season now. They make the grains taste creamy without adding dairy. There is a pound of mushrooms sautéed with two types of onions in this meal for a super luxurious feel and earthy flavor. I combined cremini mushrooms and button mushrooms, yet any mushroom combination will work.

Additionally, I added some dried porcini mushroom powder for extra depth. This is optional, but is an economical and effective way to add wild mushroom flavor. If only white button mushrooms are available, I recommend adding the dried mushroom powder to boost the mushroom flavor. To make it, grind dried mushrooms in a spice grinder until it turns into a fine powder. Store in a container with a tight-fitting lid in your pantry. Just a small amount of the dried mushroom powder adds a lot of body to any meal.

Toasted farro with mushrooms and rosemary recipe.

Toasted Farro with mushrooms and rosemary recipe.

Whenever I cook with grains, I like to make them easily adaptable into a vegetarian or vegan main dish. By itself, farro with mushrooms and rosemary is not a complete protein source. With the added cashews, this is a nutritionally dense side dish. Add cannellini beans or lentils, and this transforms into a protein packed plant-based meal. Grains and legumes are complimentary proteins, so when combined in one meal all the amino acids are available. Because semi-pearled or pearled farro has some or all the bran removed, these types of grains do not make a complete protein when combined with legumes. Yet, it is a great vegan option.

Toasted farro with mushrooms and rosemary recipe.

How to Cook Farro

Instead of following the directions on the back label of my farro, I followed the recommendation from Joshua McFadden in his Six Seasons Cookbook. First, I toasted the farro in a large skillet with smashed garlic and red pepper flakes. Once toasted, I added water and a bay leaf, covered the pan and let it simmer until done. I like making rice like this too. Toasting grains in a skillet brings out the nuttiness in the grain and the fragrance is delightful. It cooks faster too. Unfortunately, toasting farro and sautéing the mushrooms requires the use of two large skillets. If you only have one skillet, use a 4 or 5-quart Dutch Oven for the mushrooms, and a 10-inch skillet for the farro. Sautéing vegetables and toasting grains requires a wide surface area to prevent the food from steaming.

With the sautéed mushrooms and onions an ancient grain comes to life with rich flavors. I got the desired creaminess of risotto without all the stirring and extra cheese. Like chatting with a dear friend, farro with mushrooms and rosemary provides sustenance and comfort after a day’s work.

Print

Farro with Mushrooms and Rosemary

Farro is an ancient wheat that is still popular in Italy. It has a nutty flavor and is perfect made into a side dish with roast chicken or pork. I love the creaminess sautéed mushrooms brings when combined with grains so I added a full pound of mushrooms to compliment the farro. For added texture and nuttier flavor, I added cashews. Sherry vinegar added at the end of cooking, brightens the earthy meal. If you can't find sherry vinegar substitute it with red wine vinegar or lemon juice. I toast farro using pearlized farro. Whole farro needs to be soaked overnight, to soften the bran, then simmered in water the next day. It is hard to toast grains that are saturated with water so this technique might not work. However, you can still enjoy this recipe using whole farro. Siimply follow the cooking instructions given with the farro, then add the cooked farro to the sautéed mushrooms and onions. For a vegetarian entrée: add cannellini beans, lentils, or chickpeas, and sautéed greens with the farro.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Author Ginger

Ingredients

For the Farro

  • 1 TB Extra Virgin Olive Oil
  • 2 cloves garlic peeled and crushed
  • 1/2 tsp dried red pepper flakes
  • 1 cup 188 g pearled farro
  • 1 bay leaf
  • 4 cups 1 liter water
  • 1/2 tsp Kosher salt

For the Farro with Mushrooms and Rosemary

  • 2 TB Extra virgin olive oil
  • 1 small sweet onion minced
  • 1 medium shallot minced
  • 2 stalks celery minced reserve leaves for later
  • 8 oz (225 g) baby bella mushrooms a mix of sliced and rough chopped
  • 8 oz (225 g) button mushrooms a mix of sliced and rough chopped
  • 1 tsp dried porcini mushroom powder* optional
  • 1 large sprig fresh rosemary
  • 1 TB butter
  • 1 TB sherry vinegar
  • 2 oz (62 g) 62 g lightly salted cashews, rough chopped
  • More rosemary and celery leaves for garnish

Instructions

Make the Farro

  1. Place a large skillet on a burner and turn the heat to medium. Add the olive oil. Just when the olive oil begins to shimmer, add the crushed garlic and red pepper flakes. Stir to coat and gently sauté until the garlic begins to brown and soften, about 3 minutes. Add the farro and bay leaf and stir to coat. Constantly stir the grains while toasting so they do not burn. Toast the farro until it begins to brown and become fragrant. Add the water and Kosher salt then bring to boil. Cover the skillet and turn down the heat to a simmer. Cook the farro until tender but still has a bite. It should not be mushy or the grain split open. Start tasting the farro at 15 minutes for doneness and continue as needed. When the farro is just cooked, drain the water and remove the bay leaf.

Putting it all together

  1. Meanwhile heat up a large skillet and add 2 TB olive oil. When the oil starts to shimmer, add the celery onions and shallots. Stir to combine. Remove the rosemary leaves off its stem and add the stem to the onions and celery. Reserve the rosemary leaves for later. Sauté on medium heat until the vegetables get tender and the onions translucent. Add a small pinch of Kosher salt, about 1/4 tsp and stir.
  2. Add all the mushrooms and stir to get them nicely coated with oil. Continue to cook and occasionally stir until all the juices from the mushrooms evaporates.
  3. Scoop out a tablespoon of the farro cooking liquid and add it plus 1 teaspoon of the dried mushroom powder to the mushrooms. Stir until mixed in. Taste and correct the seasoning for salt. Remove the rosemary stems and stir in the butter.
  4. When the farro is cooked al dente, and drained from the water, add it to the skillet with the mushrooms. Stir. Add the minced rosemary and stir to combine. Taste for seasoning. Add a few grinds of the fresh pepper and one tablespoon of sherry vinegar, turn off the heat and stir.
  5. Garnish with chopped cashews, chopped celery leaves, and chopped rosemary. This dish can be made ahead and reheated later. Add the cashews and herb garnishes just before serving.
  6. Serve hot as a side dish.

Recipe Notes

To make the dried mushroom powder. Add a small handful of dried mushrooms to a clean spice grinder and grind to a fine powder. Continue until you used up all your dried mushrooms. Put the mushroom powder in a container with a tight-fitting lid. Store in your pantry for 3 months. This mushroom powder recipe is from My Master Recipes by Patricia Wells .

Nutrition Facts
Farro with Mushrooms and Rosemary
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Food Blog Theme from Nimbus
Powered by WordPress

%d bloggers like this: