Fresh Pappardelle with Sautéed Pioppino Mushrooms

Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy Pioppino mushrooms.

1 pound fresh pappardelle
2 cups Pioppino mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Grana-style cheese

1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 4 to 6 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.

2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add the mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.

3. Add in the drained pasta and toss. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.

Pioppino Mushroom Burgers

This fun patty recipe from our friends at Cascadia Mushrooms is sure to perk up your next barbecue.

½-1 pound Pioppino or other wild mushroom, finely chopped
1 pound ground beef*
½ sweet yellow onion, finely chopped
1-2 garlic cloves, peeled and minced
2 tablespoons fresh herbs, such as parsley, oregano or thyme, chopped
1 egg
Sea salt and fresh ground pepper

1. Dry sauté the mushrooms in a medium-sized skillet until most of the moisture has evaporated. Add the onion and garlic and continue cooking for 3-5 minutes. Add a pinch of salt and remove from the heat.

2. In a large bowl, combine the sautéed mushrooms, garlic and onions with the ground beef, herbs, egg and dash of salt and pepper.

3. Once all ingredients are mixed together, form into patties and grill.

*This recipe also works well with ground turkey.

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