Friday, July 2, 2010

Pappardelle with Mixed Mushrooms and Mozzarella

This recipe is from my favourite new iPhone app "Jamie Oliver 20 Minute Meals". It is a fantastic app for those who want a quick and brainless weeknight dinner idea, that does not include frozen processed "food". Every recipe I have made has been flawless.

Pappardelle with Mixed Mushrooms and Mozzarella
1 recipe fresh pasta, cut into pappardelle (or 1 lb dried)
1 lb mixed mushrooms
1 bunch fresh flat leaf parsley, leaves picked and chopped, stems chopped fine
1 lemon
2 garlic cloves, minced
3 oz Parmesan, freshly grated
1 5oz ball fresh mozzarella cheese, torn into pieces
4 T creme fraiche
2 T butter
olive oil
sea salt and black pepper

Bring salted water to a boil and cook pasta according to directions.
Clean mushrooms with a dry brush to remove any dirt (DO NOT wash mushrooms, they are little sponges that will absorb all the water you let them and then they will taste like dirty dishwater when you cook them!)
Heat butter and a bit of oil over high heat in a large skillet. Add garlic, parsley stems mushrooms, salt and pepper to skillet. Fry until mushrooms are well browned (5-6 minutes).
When the pasta is cooked, scoop out about a cup of water and set aside. Drain pasta. Add the zest of the lemon, the creme fraiche, half of the Parmesan, the mozzarella, juice of half of the lemon and half of the remaining parsley to the mushroom mixture. Toss to combine. Add the pasta and about half of the reserved pasta water to loosen the sauce. If needed, add remaining pasta water.
Adjust seasonings.
Serve sprinkled with remaining Parmesan, parsley and a bit of extra virgin olive oil.

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