Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving about 1/4 cup liquied. Chop porcini.
Cook pasta with 1 Tbsp salt in water; drain, reserve 1/4 cup liquid.
Heat oil in skillet over medium-high heat. Add shallots, mushroom blend and garlic, saute 5 minutes, stirring frequently.
Stir in porcini, sherry and remaining salt; cook 1 minute until liquid evaporates.
Finely grate 1oz cheese; cruming remaining cheese. Reduce heat to medium. Stir pasta, reserved liquids from porcini and pasta, grated cheese, cream, chopped sage and pepper into mushroom mix. Drizzle with truffle oil; toss.
Top each with crumbled cheese and garnish with sage leaves if so desired.
Originally Submitted
10/26/2012
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