We used to go to Trader Joe’s at least once a month. We had an errands routine in that area of town. Costco, Target, Trader Joe’s. Then Total Wine, Pet Smart and Whole Foods. That area of town just got so busy. So much traffic. We stopped going. Two things I missed about Trader Joe’s was their dried Pappardelle pasta and their dark chocolate, sea salt, almonds.

Well, the women that does my wife’s hair moved her studio to that area. Now, whenever she get’s her hair did, she stops by Trader Joe’s.

Anyway, we had some dried pappardelle and I was craving creamy mushrooms, soooo…

Ingredients for Creamy Mushroom Pappardelle

• 8 oz dried pappardelle (we like Trade Joe’s)
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 4 large portabella mushroom caps, chopped
• 5 oz shitake mushrooms, sliced
• 2 oz dried porcini mushrooms
• 3 cloves garlic, minced
• 1 large shallot, minced
• 1/2 cup dry white wine
• 3/4 cup cream (or almond creamer)
• 1/2 cup Pecorino Romano cheese
• Salt and pepper to taste
• Fresh grated Parmigiano Reggiano for garnish
• Fresh Italian parsley, minced, for garnish

To make Creamy Mushroom Pappardelle

• Reconstitute the dried porcini in 2 cups of boiling water for at least 30 minutes. Remove the mushrooms and preserve the liquid.
• Heat a large non-stick pan over medium-high heat. Add butter and olive oil.
• Add the chopped portabella and toss to coat. Season with salt and pepper.
• Cook until slightly charred and add the shitake.
• Continue cooking and tossing for about 5-8 minutes until mushrooms begin to release liquid.
• Add shallot and garlic and toss until combined.
• Add white wine and cook down until the wine is reduced by at least half.
• Add half the preserved mushroom water, cream and grated Pecorino Romano cheese. Mix to combine and reduce heat to a simmer.
• Meanwhile, heat a large pot of salted water at high. Once boiling, add the pappardelle pasta. Cook until 1 minute under the instruction the pasta came in, usually around 5 minutes.
• Add the pasta to the mushroom mixture and toss to combine. Add some more mushroom water or pasta water if the mixture is too thick.
• Taste and reseason with more salt and pepper to taste.
• Garnish with grated Parmigiano Reggiano and parsley.
• We served with crusty bread.
• Enjoy.