Mushroom Pappardelle with Gorgonzola Cream and Walnuts
Prep Time: 10 min | Cook Time: 20 min | Serves: 4
Ingredients
½ lb./250 g. pappardelle
2 tbsp butter
24 sage leaves
1 lb./450 g mixed mushrooms (cinnamon cap, shitake, king oyster
2 tbsp white wine (optional)
1 cup heavy cream
4 oz./113 g. Gorgonzola Dolce, plus more to taste
¼ cup chopped walnuts, toasted
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain.
- Heat butter over medium heat in a large skillet. Fry half the sage leaves until crisp, about 1-2 minutes. Remove to a paper-towel lined plate.Repeat with remaining sage.
- Add the mushrooms to the skillet. Cook until golden brown. Remove and keep warm.
- Add the wine, scraping the bottom of the pan to release any browned bits.
- Cook until reduced by half. Add the cream and bring to a simmer. Cook until thickened.
- Whisk in the cheese, adding more to taste if desired.
- Add the pasta and mushrooms, tossing to coat the noodles. Season to taste with salt and pepper and garnish with sage leaves.