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Truffled Pappardelle with Wild Mushrooms Print Email


5-6 TBS Cuisine Perel White Truffle Grapeseed Oil, or truffle olive oil
3 TBS Cuisine Perel Pure Grapeseed Oil
9-11 oz. assorted wild mushrooms, fresh or rehydrated - or shiitake or Cremini mushrooms
1 clove garlic, finely chopped
Salt and Pepper to taste
Juice of 1 lemon
½ cup chicken stock or cream
1 Lb. Pappardelle, cooked (can substitute with another pasta if desired)
¼ cup fresh parmesan, grated
¼ bunch fresh Italian Parsley

Thinly slice or tear mushrooms. In large sauté pan, heat pure grapeseed oil over medium high heat. Add garlic and cook until tender, stirring continuously about 2-3 minutes. Add mushrooms and cook, tossing occasionally, until just tender, about 4-5 minutes.

Remove from heat, toss with lemon juice, chicken stock or cream
Return to stove over low heat and toss with pasta. Cook until heated through about 4-5 minutes.

Directly before serving garnish with cheese, herbs and drizzle with truffle oil

Serves 4
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