Mushrooms with Pappardelle Pasta and Burrata Cheese
 
Make 6 servings
Ingredients
  • 2 (8-ounce) packages pappardelle pasta
  • 2 tablespoons olive oil
  • 1 (8-ounce) package sliced cremini mushrooms
  • 1 (8-ounce) package sliced button mushrooms
  • 1 (8-ounce) package sliced portobello mushrooms
  • 6 tablespoons butter
  • 4 cloves garlic, minced
  • ¾ cup dry white wine
  • 2 tablespoons fresh lemon juice
  • ¼ cup heavy whipping cream
  • 3 tablespoons sliced fresh basil
  • 2 tablespoons sliced fresh sage
  • 1 tablespoon minced fresh thyme
  • Salt
  • Pepper
  • 1 (4.4-ounce) package Burrata cheese
  • Fried Sage Leaves (recipe follows)
Instructions
  1. Cook pasta according to package directions; drain and keep warm.
  2. In a large nonstick skillet, heat olive oil over medium-high heat; add cremini, button, and portobello mushrooms. Cook, stirring occasionally, until mushrooms are browned and tender. Remove from skillet and keep warm. Wipe skillet clean.
  3. In same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds. Add wine and lemon juice; cook until mixture is reduced by half. Stir in cream and cook for 5 minutes. Return mushroom mixture to skillet; toss with hot cooked pasta, basil, sage, and thyme. Season with salt and pepper to taste.
  4. Divide pasta mixture among 6 shallow bowls. Drain Burrata, and tear into pieces over pasta. Top with Fried Sage Leaves.
Recipe by Victoria at https://victoriamag.com/mushrooms-with-pappardelle-pasta-and-burrata-cheese-recipe/