Known for its eclectic globally inspired fusion food, The Good Son is a Toronto gem. Neapolitan-style pies, coconut shrimp, fried chicken and kimchi short ribs are only a few things on offer.
A staple on The Good Son's menu, this mushroom pappardelle calls for fresh egg pasta, a mix of wild earthy mushrooms and a hint of truffle oil - all finished in a white wine reduction and a savoury chicken broth. Check out the original recipe below and per the restaurant's recommendation, enjoy with a glass of bordeaux to complement the rich flavours of the dish.
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @thegoodson_to!
In a large pot bring salted water to a boil.
In a hot pan sauté shallots, garlic and chilli for 2 minutes then add your selection of mushrooms.
Sautee until caramelized adding salt and pepper to taste as you go along.
Deglaze the pan with white wine then reduce until almost evaporated.
Drop pasta in the boiling water, it will take roughly 3 to 4 minutes for fresh or slightly longer for dried. Cook until al dente.
Add the vegetable stock into the pan and add the butter as well.
Bring to boil then lower the heat to a simmer.
Add the drained pasta to the pan, then add grated parmesan, parsley, a few drops of truffle oil and season with salt and pepper to taste.
Place in a bowl and add more grated parmesan and chopped chives.