The Dish: Eclano -- Pappardelle Con Funghi

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	The Dish Recipe Card 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 Recipe Video - www.whdh.com/features/articles/dish/BO49635


	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. Recipe Video - www.whdh.com/features/articles/dish/BO49635


	Serve and enjoy. Eclano 54 Salem Street Boston, MA 02113 617-720-6001 Recipe Video - www.whdh.com/features/articles/dish/BO49635