Pappardelle With Mushrooms And Shallots
Pappardelle noodles tossed with perfectly sautéed mushrooms and sweet shallots, sprinkled with grated parmesan, chopped chives, and, last but not least, drizzled with silky olive oil.
Ingredients
- 16 oz pappardelle noodles
- 16 oz cremini or baby bella mushrooms, sliced
- 2 shallots, sliced
- 4 cloves garlic, minced
- 1/3 cup parmesan, grated
- 1/3 cup chives, chopped
- 1/3 cup olive oil, divided
Instructions
- Cook the pappardelle noodles according to package directions. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over med/high heat. Sauté mushrooms until golden brown, about 8 minutes. During the last 3 minutes, reduce heat to medium and toss in shallots and garlic. Continue to sauté. Season with salt and pepper. Remove from the stove.
- Stir pasta into the skillet. Top with parmesan and chives. Drizzle with the remaining olive oil and serve.