Ingredients:
1 pack (8oz) of Pappardelles Garlic and chives Fettucine
1 pack of Black Pearl Oyster mushrooms from Dragonfly Farms of Garden City
1-2 shallots
Butter olive oil from The Tasteful Olive
1-2 tbsp Champagne Vinegar from The Tasteful Olive
1/2 cup chicken broth
1/3 cup Heavy Cream
1/3 cup grated Parmesan cheese
salt and pepper
For garnish:
Fresh Chives
Drizzle on Black Truffle Balsamic from The Tasteful Olive
Instructions:
Bring a pot of water to a boil. Dice the shallots and break apart the mushrooms. In a pan at medium heat, saute the shallots in some butter olive oil, once fragrant, add the mushroom and let it all cook for a couple of minutes. Salt and pepper to taste, add the champagne vinegar, and let it cook off. Now, add the chicken broth, the cream and half of the Parmesan cheese. Switch the stove to low and let the sauce simmer.
Salt the boiling water and cook the pasta al dente. Throw the pasta directly in the sauce pan and add the rest of the cheese, mix well and add some pasta water as necessary to emulsify the sauce.
Serve up with chopped chives, a drizzle of truffle balsamic and more Parmesan cheese!
