Chanterelle and Oyster Mushroom Basics
In Season: Fragrant chanterelles and delicate oyster mushrooms are among the most common wild mushrooms available in the fall. You'll find them at specialty groceries and farmers' markets.
What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms.
How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.
Just this past Monday our chefs made this delicious meal at Brookhaven Retreat…
Mushroom Pappardelle with Taleggio Cheese
Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use Brie, which is milder in flavor.
PREP: 25 MINS TOTAL TIME: 35 MINS YIELD: SERVES 4
- 10 ounces dried pappardelle
- Coarse salt and freshly ground pepper
- 1 stick unsalted butter
- 1 pound 4 ounces mushrooms, such as cremini and oyster, sliced
- 1/2 cup finely chopped shallots (from 2 large shallots)
- 1/3 cup chicken or vegetable stock
- 8 ounces Taleggio or brie cheese, cut into 1/2-inch cubes
- 2/3 cup coarsely chopped fresh flat-leaf parsley
- Cook pasta in a pot of salted boiling water until al dente, about 7 minutes.
- Drain; reserve 3/4 cup cooking water.
- Heat 2 tablespoons butter in a skillet over high heat.
- Brown half the mushrooms, stirring occasionally, about 7 minutes; transfer to a plate.
- Repeat with 2 tablespoons butter and remaining mushrooms; transfer to plate.
- Add shallots to skillet; cook until tender, about 5 minutes.
- Add mushrooms and stock; cook until stock is reduced by half, about 3 minutes.
- Add reserved cooking water; bring to a boil.
- Swirl in remaining 4 tablespoons butter.
- Season with 1 teaspoon salt.
- Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting.
- Season with salt and pepper.