pposite: A hearty main course,
Mushrooms with Pappardelle
Pasta and Burrata Cheese
satisfies with a soothing mélangeof textures. Fried sage leaves offer a crisp
counterpoint to soft strands tossed in a light
sauce made with garlic, Madeira, lemon
juice, and fresh herbs. Cremini, button, and
portobello mushrooms, cooked in olive oil
until browned and tender, nestle among the
ruffl es of pasta alongside creamy morsels of
a specialty Italian cheese formed from bits of
unspun mozzarella.
This page, right and above: Aromaticblack trumpet mushrooms enhance the
buttery profi le of duxelles, a fi nely chopped
amalgamation of mushrooms and shallots.
This rich medley is often used as a fi lling for
classic dishes such as beef Wellington but
takes the starring role atop golden-brown
crostini as an unforgettable appetizer.
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