Chef Tony Scotto of DPNB Pasta and Provisions uses his own fresh spinach pappardelle — which you can buy at the Nyack restaurant/pasta shop — in this recipe. Can’t find pecorino Toscano? A 12-month-aged Parmigiano Reggiano is an acceptable substitute.
¼ cup olive oil
4 pints mixed foraged and cultivated mushrooms, cut into bite-size pieces
2 cloves garlic, sliced very thin
1 shallot, finely diced, divided
½ cup roughly chopped parsley, divided
1 lb fresh spinach pappardelle
¼ cup cultured butter
¼ cup torn mint leaves
salt to taste
chili flakes to taste
90-day-aged pecorino Toscano for serving
Bring 3 quarts of salted water to a boil.
While the water comes to a boil, heat olive oil in a 12-inch Dutch oven over medium-high heat until smoking. Add mushrooms and cook, stirring occasionally, until golden brown. Add the garlic, half the shallot and parsley, and a large pinch of salt, and sauté until the shallot and garlic are soft and the mushrooms have released their water. Turn off heat, add ½ cup of the pasta-cooking water.
Cook pappardelle until just al dente. Transfer pasta to the Dutch oven with the mushrooms over high heat. Add butter and chili flakes and cook, stirring, until the sauce becomes glossy and clings to the pasta, about 3 minutes. Add mint and remaining parsley and shallots. Plate and finish with grated pecorino Toscano.