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Recipe Pappardelle with porcini mushrooms with sausage of of 27-10-2008 [Updated on 28-08-2018]
To start this long week I post the recipe for pappardelle with porcini mushrooms with sausage. Many prepare this recipe for tagliatelle with porcini mushrooms with the addition of cream which in my humble opinion "kills" the overwhelming taste of porcini mushroom. This is my very personal recipe for making pappardelle with porcini mushrooms which according to my diners were the best pappardelle ever tasted :)
How to make Pappardelle with porcini mushrooms with sausage
Soak the porcini mushrooms for 20 minutes in warm water.
Drain the mushrooms and keep their water aside (you will need 2 glasses of mushroom water).
Brown a clove of garlic in oil in a fairly large pan. Add the crumbled sausage and mushrooms and brown for a few minutes.
Season with salt and pepper and add 1 glass of red wine and parsley. Raise the heat and cook for another couple of minutes.
Meanwhile, cook the pappardelle in salted water with the addition of a glass of mushroom water.
Drain the pappardelle and stir them in the pan with half the grated Parmesan cheese and 1/2 glass of mushroom water.
Now transfer the pappardelle to the pan with the sauce and sauté them over high heat adding the other half of the Parmesan cheese and the other 1/2 glass of mushroom water.
Serve your pappardelle with porcini mushrooms with sausage on plates with the addition, if you like, of more parsley and pepper.