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RECIPE: Asian Mushroom Bolognese with Pappardelle

October 11, 2011 12:04PM

Shaved fennel chives top an Asian mushroom bolognese by Aria's Beverly Kim Clark. | Rich Hein~Sun-Times

Shaved fennel and chives top an Asian mushroom bolognese by Aria's Beverly Kim Clark. | Rich Hein~Sun-Times

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Updated: November 16, 2011 9:37AM



Beverly Kim Clark makes the pappardelle by hand and tops the dish with shaved fennel tossed with truffle oil and finely grated lemon zest.

MAKES 4 SERVINGS

3 ounces wild mushrooms, sliced

Olive oil

2 teaspoons each minced
garlic, ginger, shallot and lemongrass

½ cup diced celery

½ cup diced carrots

1 cup diced tomatoes

2 tablespoons chopped
sun-dried tomatoes

2 tablespoons fermented black beans

¼ cup Shaoxing rice wine

1 teaspoon soy sauce

½ cup vegetable stock

Salt and freshly ground black pepper

3 tablespoons butter

10 ounces fresh pappardelle noodles

2 tablespoons torn Thai basil

1 tablespoon chopped parsley

1 tablespoon sliced chives

3 ounces Grand Cru Gruyere cheese, shaved

Saute mushrooms in olive oil in large saute pan until softened. Add garlic, ginger, shallot and lemongrass, and sweat over medium-low heat until fragrant. Add celery, carrots, diced tomatoes, sun-dried tomatoes and black beans and saute for 1 to 2 minutes (add a bit of butter if pan gets dry). Deglaze pan with rice wine, then add soy sauce, vegetable stock and salt and pepper to taste and let cook briefly; stir in butter.

Meanwhile, cook pappardelle to al dente in boiling water. Add noodles, herbs and Gruyere to pan and toss; taste and adjust seasoning if needed. Top with a bit more Gruyere.

Adapted from
Beverly Kim Clark, Aria

Nutrition facts per serving: 454 calories, 21 g fat, 11 g saturated fat, 88 mg cholesterol, 47 g carbohydrates, 5 g sugars, 17 g protein, 661 mg sodium, 3 g fiber




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