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The Good Son's Mushroom Pappardelle
20 mins Prep Time
20 mins Cook Time
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.
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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @thegoodson_to!
Directions
9 Steps
Step 1
In a large pot bring salted water to a boil.
Step 2
In a hot pan sauté shallots, garlic and chilli for 2 minutes then add your selection of mushrooms.
Step 3
Sautee until caramelized adding salt and pepper to taste as you go along.
Step 4
Deglaze the pan with white wine then reduce until almost evaporated.
Step 5
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.
Step 6
Add the vegetable stock into the pan and add the butter as well.
Step 7
Bring to boil then lower the heat to a simmer.
Step 8
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.
Step 9
Place in a bowl and add more grated parmesan and chopped chives.
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