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Pappardelle with mushrooms (Thomas Keller)
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| 1 pound wild mushrooms, (such as small shitake, morels, chantrelles, small porcini, hen-of-the-woods, trumpet mushrooms, and/or oyster mushrooms) | |
| Canola oil | |
| Kosher salt | |
| freshly ground black pepper | |
| 1/3 cup | minced shallots |
| 4 tablespoons (2 ounces) | unsalted butter cut into 8 pieces |
| 1/2 cup plus 2 tablespoons | Chicken Stock |
| Vegetable Stock, alternative | |
| 1 1/4 teaspoons | red wine vinegar |
| Parmesan cheese, (for grating, plus grated cheese for serving) | |
Remove any tough stems from the mushrooms, such as stems of shitake mushrooms, and discard. Trim the ends of the other mushrooms and trim any bruised areas. Rinse the mushrooms as necessary to remove any dirt. Small mushrooms may be left whole; larger mushrooms should be cut into pieces or slices.
Heat some canola oil in a large sauté pan over medium heat until hot but not smoking. Add only as many mushrooms as will fit in a single layer in the pan to cook, without moving them, to brown them, about 2 mins. Cook for another 2 mins, stirring occasionally. Season with salt and pepper and transfer to a bowel. Heat more oil and cook the remaining mushrooms.
Return all mushrooms to the sauté pan and set over medium heat. Add the shallots and cook until softened, 1 - 2 mins. Add 2 tablespoon of butter and cook until mushrooms are glazed, about 2 mins. Add stock, bring to simmer, and whisk in the remaining 2 tablespoons of butter until emulsified. If the sauce begins to break and looks oily, add small amounts of water to re-emulsify it. Stir in the vinegar, and pour the mushrooms into the warm bowel.
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