Vodka-Shocked Mushrooms with Parmagiano Reggiano Pappardelle

I know, i know, I’ve been gone and didn’t even post this past week’s foodblog-a-round. Can I use the excuse that I was too busy stuffing my face with Singaporean / Malaysian specialities during a whirlwind trip to Singapore? I was and I’ll see if I can dig up any pics of that for later this week.

In the meantime, we’ve been trying to get back to cooking more at home in the cJ household. Tonight we’re headed out to dinner (I <3 Camino) but I thought I’d throw in a quick bonus post on a lusciously lovely pasta we ate yesterday.

This pasta has hearty flavor and even perhaps a touch of creaminess to it despite no cream. I think it’s the light sprinkling of cheese that gives it a little more depth, plus the lingering essence the vodka that brightens the flavor. It might taste a little like autumn as described here, but it could be dressed up for springtime easily by adding freshly shelled peas or some nice asparagus and a squeeze of lemon. It would make a good main course or side dish (we ate it next grilled rack of lamb and sauteed broccoli rabe… Yum).

Take a healthy portion of fresh mushrooms — I used about a pound but I’d probably recommended closer to 1 1/2 to 2 lbs, remember they will cook down a bit — and slice. Slice several cloves of garlic and a shallot. Heat oil over medium high heat. When the oil is hot, add the garlic and shallots and stir until slightly soft (don’t let them burn) and add the mushrooms. Allow the mushrooms to brown in the pan, stirring occasionally. Sprinkle sea salt and freshly ground pepper over the mushrooms. When the mushrooms are nicely browned, pour in some vodka. Use your own judgement but at least 1/4 cup… Allow vodka to mostly boil off. Taste the mushrooms and add more vodka if desired to up the flavor in the mushrooms. Adjust salt and pepper to taste. Add 3 tbs of olive oil (or more) and heat through.

In the meantime, bring a pot of water to a boil to cook the pasta. Grate fresh parmagiano reggiano, roughly 1 cup. Cook the noodles — I chose pappardelle because it is so beautiful and wide and has a lovely drape to it. Pappardelle takes about 5-7 minutes to cook. Drain the noodles and return to pan.

Pour the olive oil, mushroom, garlic and shallot mixture over the noodles. Sprinkle some of the grated cheese on top and toss to combine… Continue adding cheese and tossing to spread the cheese throughout the noodles. Squeeze lemon on top if you like.