Although in American markets, many varieties of mushrooms are available throughout the year, this recipe is favored in Italy during the winter months. White or black truffle shavings are often added to the dish before serving, but considering both the expense and the difficulty in finding these precious fungi, instead drizzle the finished dish with truffle oil. This recipe is compliments of Taranta Ristorante on Hanover Street in the North End of Boston.
It’s important to get genuine truffle oil as most truffle oils are synthetically flavored.
- 4 oz. Shiitake mushrooms
- 4 oz. Portobello mushrooms
- 4 oz. cultivated button mushrooms
- 4 oz. Oyster mushrooms
- 4 oz. Crimini mushrooms
- 4 tbs. olive oil
- 1 tbs. parsley, chopped
- 1 oz. unsalted butter
- 4 oz. chicken stock/broth
- 1 T. fresh thyme, chopped
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 4 oz. dry white wine
- 1/2 lb. of fresh lasagna sheets or lasagnette
- 2 tbs. Parmesan cheese, grated
Prepare the mushrooms: Cut away and discard (or reserve for another use) the stems from all but the button mushrooms. To clean the mushroom caps, use a damp paper towel and wipe the caps to remove any dirt. Never rinse mushrooms under water. They are highly absorbent, and the water will spoil their texture and make them spongy. You don’t have to be concerned about every speck of dirt on the mushrooms if some should get into your food while cooking. Dirt on cultivated mushrooms is usually sterilized, and a little won’t adversely affect you. Thinly slice all the mushrooms caps and gently toss together.
In a large hot sauté pan place the olive oil, garlic and shallots; sauté until lightly golden. Add the mushrooms and cook, stirring gently, for about 3 minutes. Add the wine and cook on high heat for about 40 seconds, then add salt, pepper, chicken stock, herbs and butter. Continue cooking for about 3 more minutes on high heat. Set aside.
Cut the lasagna sheets lengthwise into pappardelle widths – about 1/2 in. Cook the pasta in an abundant boiling salted water for about 4 min or just until al dente. Drain the pasta, and toss with the mushroom sauce.
Serve hot sprinkled with grated Parmesan cheese and a very light drizzle of white truffle oil.