Best Pappardelle With Smoked Duck And Wild Mushrooms Recipes

Pappardelle With Smoked Duck And Wild Mushrooms Recipe image

Provided by á-896

Number Of Ingredients 15

1/4 cup Madeira
1/4 oz. dried porcini mushrooms
2 cups fresh King Oyster mushrooms
1 Tbsp. plus a pinch coarse salt
3 Tbsp. olive oil
1 shallot, finely chopped
1 carrot, diced
1 celery stalk, diced
1 smoked boneless duck breast (about 10 oz), (or goose, chicken or turkey breast)
2 tsp. chopped fresh rosemary
1 cup homemade chicken stock or reduced sodium chicken broth
1 lb. pappardelle
1/2 cup freshly grated Parmigiano-Reggiano
Chopped flat-leafed parsley
Add garlic and cream, if desired

Steps:

Pour the wine in a bowl and heat in the microwave on high for 10 seconds. Put the porcini mushrooms in the warm wine to re-hydrate for 30 minutes. Drain, reserving the wine, and coarsely chop the mushrooms. Set aside in a large bowl. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add the shiitake mushrooms and saute until they start to soften, about 5 minutes. Season with a pinch of salt and transfer to the bowl with porcini mushrooms. Set aside. Meanwhile bring 5 quarts of water a boil in a large pot with the remaining 1 tablespoon salt. Drop in the pasta, stir and cook until the pasta is al dente, about 7 to 8 minutes. Drain and toss with the remaining tablespoon butter. Cover and keep warm. In the same pan that the mushrooms were cooked in, heat 1 tablespoon olive oil over medium-heat. Add the shallot, carrot, and celery and saute until they start to soften and are lightly brown, about 5 to 7 minutes. Add the duck, rosemary, and reserved Madeira. Cook until the Madeira is almost completely evaporated. Add all the mushrooms and the chicken stock and cook until the stock is reduced by half. Toss the pasta with the duck-mushroom mixture and the freshly grated cheese. Garnish with chopped parsley and serve.

Pappardelle With Mushrooms and Duck image

Provided by Moira Hodgson

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 ounces dried porcini
1/2 pound wild mushrooms
1 clove garlic, minced
3 shallots, minced
3 tablespoons butter
1 tablespoon peanut or safflower oil
1 tablespoon fresh thyme leaves
Coarse salt and freshly ground pepper to taste
1 cup dry red wine
4 duck legs confit (homemade or commercial)
1 pound pappardelle

Steps:

Soak the porcini in one cup boiling water for 30 minutes. Trim the stalks from the fresh mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel to clean them (do not soak them or they will become soggy). Slice the mushrooms into one-and-a-half-inch pieces.
Using a large skillet, soften the garlic and the shallots in two tablespoons butter and the tablespoon of oil.
Strain the porcini through a paper towel, reserving the soaking liquid. Chop the porcini. Add the mushrooms to the skillet with the thyme, salt and pepper and red wine. Cook over moderate heat, stirring occasionally, for about 20 minutes. Add the porcini, cooking liquid and continue to cook over moderate heat until the sauce becomes thick and syrupy.
Meanwhile, scrape the fat off the duck meat and cut the meat into strips. Then bring six quarts of salted water to a boil for the pappardelle.
Add the duck meat to the sauce and cook it over moderate heat for 10 minutes. Correct the seasoning and keep the sauce warm.
Drain the pappardelle and toss with the remaining tablespoon of butter. Spoon the sauce over the noodles, toss and serve.

Pappardelle With Mixed Wild Mushrooms image

Provided by - Carla -

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

9 -11 ounces wild mushrooms
3 tablespoons olive oil
1 garlic clove, finely chopped
1 -2 small dried red chili, very finely chopped
salt & freshly ground black pepper
1/2 lemon, juice of
1 lb pappardelle pasta
1/4 cup freshly grated parmesan cheese
1/4 cup fresh flat-leaf parsley, roughly chopped
2 ounces unsalted butter

Steps:

Brush off any dirt from the mushrooms and slice thinly (any girolles, chanterelles and blewits - tear in half).
Put the olive oil in a very hot frying pan and add the mushrooms.
Let them fry fast, tossing once or twice.
Add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor)and continue to fry quickly another 4 to 5 minutes, tossing regularly.
Then turn the heat off and squeeze in the lemon juice.
Toss and season to taste.
Meanwhile cook the pasta in boiling salted water until al dente.
Add to the mushrooms, with the Parmesan, parsley and butter.
Toss gently, coating the pasta with the mushrooms and their flavor.
Serve, scraping out all of the last bits of mushroom love from the pan, and sprinkle with a little extra parsley and Parmesan.

Nutrition Facts : Calories 662.9, Fat 25.4, SaturatedFat 10.1, Cholesterol 36, Sodium 110.5, Carbohydrate 89.3, Fiber 4.6, Sugar 5.1, Protein 19.7

Pappardelle with Mixed Wild Mushrooms image

Provided by Jamie Oliver

Categories main-dish

Yield Serves 4

Number Of Ingredients 10

9 - 11 ounces mushrooms (I would probably buy around 14 ounces of mushrooms, as you have to trim a bit off)
3 tablespoons olive oil
1 clove of garlic, finely chopped
1 - 2 small dried red chillies, pounded or very finely chopped
salt and freshly ground black pepper
juice of 1/2 lemon
1 pound pappardelle
a small handful of grated Parmesan cheese
1 handfully of fresh flat-leaf parsley, roughly chopped
2 ounces unsalted butter

Steps:

Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.
Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.