This stunning dish will impress anyone. It’s always a big hit. Any kind of smoked poultry will work. I first made this recipe with fresh porcini.The King Oysters are similar. Other mushrooms can be substituted as you like. This recipe is based on one I found when the internet was very young about 15 years ago. I've changed the mushrooms, upped the veggies and mushrooms and decreased the amount of meat. One of my earlier versions from when I lived in Hawaii got hijacked by GroupRecipes. I no longer have the original website to prove it was mine. —scott_d
- Serves 4-6
dried porcini mushrooms
fresh King Oyster mushrooms, sliced
1 - 2
cloves garlic, chopped
medium carrot, diced
celery stalk diced
smoked duck breast
chopped fresh rosemary
homemade chicken stock or low sodium canned
dried pappardelle or other wide pasta shape like farfalle
freshly grated Parmigiano-Reggiano, or Pecorino Romano or Asiago
chopped fresh flat-leafed parsley, less if you use curly parsley
- Pour the Madeira wine in a bowl and heat in the microwave on high for 10 seconds. Put the porcini mushrooms in the warm wine to re-hydrate for 30 minutes. Drain, reserving the wine, and coarsely chop the mushrooms. Set aside in a large bowl.
- In a large skillet, melt 1 tablespoon butter over medium-high heat. Add the fresh mushrooms and sauté until they start to soften and get caramelized a bit, about 5 minutes. Season with a pinch of salt and transfer to the bowl with porcini mushrooms. Set aside.
- Meanwhile bring a large pot of salted water water a boil. Drop in the pasta, stir and cook until the pasta is al dente, about 7 to 8 minutes. Drain and toss with the remaining tablespoon butter. Cover and keep warm.
- In the same pan that the mushrooms were cooked in, heat 1 tablespoon olive oil over medium-heat. Ad the shallot, garlic, carrot, and celery and sauté until they start to soften and are lightly brown, about 5 to 7 minutes. Add the smoked duck, rosemary, and most of the reserved Madeira, being careful not to include any sandy grit at the bottom. Cook until the Madeira is almost completely evaporated. Add all the mushrooms and the chicken stock and cook until the stock is reduced by half.
- Toss the pasta with the duck-mushroom mixture and the freshly grated cheese. Garnish with chopped parsley and serve.
- Note: you may do almost all of this recipe ahead. Do all the sautéing, undercooking by a minute or two and leave the pan aside. When ready, cook the pasta, toss it in the pan and cook the whole thing over medium high until everything is hot.