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Wild Mushrooms and Artichokes with Porcini Mushroom Linguine

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Serving Size: 
6-8
Ingredients: 
  • 1 lb. Pappardelle’s Porcini Mushroom Linguine
  • 1 lb. variety of wild mushrooms (trumpet, porcini, morel, chantrelle, etc.), cleaned*
  • 3 tablespoons butter
  • 2 (14 oz.) cans of artichokes, drained*
  • 2 teaspoons salt*
  • 1 teaspoon pepper*
  • 1 teaspoon fresh thyme, chopped*
  • 1 cup dry sherry*

*Or use Pappardelle's (11 oz.) Porcini Mushroom & Tomato Sauce or Pappardelle's (11 oz.) Portabella & Roasted Garlic Sauce

Instructions: 
  1. Wash mushrooms, trim ends and coarsely chop.
  2. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes).
  3. In a skillet, melt butter, add mushrooms and sauté until barely tender. Add artichokes, seasonings and sherry. (-Or- *Use Pappardelle’s (11 oz.) Porcini Mushroom & Tomato Sauce or Pappardelle’s (11 oz.) Portabella & Roasted Garlic Sauce for “*” items.) Cook to slightly reduce liquid. Add pasta and gently toss to coat the noodles. Serve with freshly grated Parmesan.

From This Recipe

$6.99 | 11 oz. container
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$8.00 | 1 lb. package
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$6.99 | 11 oz. container
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