⏎ All Recipes
Pappardelle with Caramelized Onions, Mustard Greens and Wild Mushrooms

⏎ All Recipes
Pappardelle with Caramelized Onions, Mustard Greens and Wild Mushrooms
Savory “umami” flavor makes this vegetarian meal deeply satisfying. Other greens may be used in place of the mustard greens, including arugula, kale and broccoli rabe.
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions; drain (reserving 1/2 cup cooking liquid), rinse under cold water and drain again.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Add the onions and cook until golden brown, about 15-16 minutes. Transfer to a bowl and reserve. Add the remaining oil to the skillet and stir in the shiitake mushrooms, white mushrooms, garlic, oregano and salt; cook until the mushrooms are browned and tender, about 16-18 minutes. Add the mustard greens and cook, stirring often, until the greens are wilted, 3-4 minutes. Stir in the onions, pasta and reserved cooking liquid and cook, tossing, until hot, about 2 minutes. Stir in the butter until melted. Remove from the heat and stir in 3/4 cup of the cheese, remaining 1/8 teaspoon salt and pepper. Divide among 4 bowls and sprinkle each with the remaining cheese.
Ingredients
- 8 ounces pappardelle pasta
- 1/4 cup extra virgin olive oil
- 3 medium onions, thinly sliced
- 12 ounces shiitake mushrooms, stemmed and sliced
- 8 ounces sliced white mushrooms
- 4 garlic cloves, thinly sliced
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon +1/8 teaspoon salt, divided
- 6 cups coarsely chopped mustard greens
- 2 tablespoons unsalted butter
- 1 cup shredded Asiago cheese
- 1/4 teaspoon ground black pepper
Yield: 4 Servings