Pappardelle with Wild Mushrooms

• 6 ounces fresh wild mushrooms, such as shiitake or chanterelle, or a combination
• 1/2 cup extra virgin olive oil
• 6 large cloves garlic, chopped
• 6 tablespoons chopped fresh Italian parsley leaves
• 2/3 cup chicken stock
• Salt and freshly milled black pepper to taste
• 1 1/2 tablespoons salt, for cooking pasta
• 1 pound fresh or dried pappardelle, fettucine, or tagliatelle
• Freshly grated parmigiano, for the table (optional)

1. Brush any soil off mushrooms with a soft brush or clean kitchen towel.
2. Do not wash them.
3. Trim bottoms off stems if they are tough, and slice mushrooms lengthwise.
4. In a large skillet over medium heat, combine oil, garlic, and parsley, and cook until garlic is softened.
5. Add mushrooms and saute for 2 to 3 minutes.
6. Add chicken stock and continue to saute until mushrooms are tender, 4 to 5 minutes.
7. Add salt and pepper to taste.
8. Meanwhile, bring 4 to 5 quarts water to a rapid boil.
9. Add the 1 1/2 tablespoons salt and pasta and stir immediately, continuing to stir frequently to prevent pasta ribbons from sticking together.
10. Drain but dont overdrainpasta should be dripping somewhat when combined with sauce.
11. Transfer pasta to skillet with sauce.
12. Toss well and serve.
13. Pass parmigiano at the table, if using.

wild mushrooms, extra virgin olive oil, garlic, fresh italian parsley, chicken stock, salt, salt, fettucine, freshly grated parmigiano

Taken from www.cookstr.com/recipes/pappardelle-with-wild-mushrooms (may not work)