The Dish: Eclano -- Pappardelle Con Funghi

Chef Patrick Duffy

INGREDIENTS
¼ pound pappardelle pasta (or any pasta will do)
¼ pound shimegi mushrooms
¼ pound king oyster mushrooms
¼ pound shitake mushrooms
3 tbl chopped shallots
¼ cup heavy cream
¼ cup beet greens or chrad
1 cup mushroom stock or vegetable stock
Salt and pepper
Extra virgin olive oil
Truffle oil

METHOD
Boil water to cook pasta.
Heat sauté pan (medium) sauté evoo and shallots.
Add mushrooms -- cook for 5 minutes and season with salt and pepper.
Add greens and then add mushroom stock and cream and reduce.
Check seasoning.
Cook pasta al dente.
Add pasta to mushrooms to coat.
Place in bowl with mushroom on top to show, and drizzle with white, truffle oil.
Serve and enjoy.

Eclano
54 Salem Street
Boston, MA 02113
617-720-6001