Fresh house made Pappardelle tossed with mushrooms, sage and creamy goat cheese sauce. Finished with truffle oil.
Where this dish comes from
Mushrooms sauteed in garlic and butter appear in some form throughout northern and central Italian cooking — from the wild porcini of Tuscany and Umbria to the cultivated cremini of the Po Valley. The technique is essentially unchanged across centuries: hot fat, dry mushrooms, high heat until golden, garlic added after the moisture has evaporated. As a side dish, sauteed mushrooms are one of the most versatile accompaniments in the Italian-American kitchen — they pair equally well with steak, chicken, fish, and pasta.
Matteo's · Senoia, GA