Wild Mushroom Pappardelle

• 1 fondue Chic! au fromage de chèvre by 1001 Fondues, 350 g (12 oz.)
• 30 g (1 oz) dried wild mushrooms (mix)
• 125 ml (1/2 cup) white wine
• 125 ml (1/2 cup) water
• 45 ml (3 tbsp.) butter
• 2 gray shallots, finely chopped
• 2 garlic cloves, finely chopped
• 227 g (8 oz) fresh wild mushrooms (oyster, chanterelle, boletus or other), cut into large pieces
• 250 ml (1 cup) 15% cooking cream
• 340 g (12 oz) pappardelle mushrooms
• Chopped fresh herbs (parsley, tarragon, chives)

1. In a bowl, rehydrate the dried mushrooms in water and white wine for 10 minutes.
2. Drain the mushrooms, squeezing out excess liquid, and reserve the soaking liquid for the recipe.
3. In a large skillet, heat the butter over medium heat. Sauté the shallots and garlic for 1 to 2 minutes. Add the fresh wild mushrooms and cook for 5 to 7 minutes, stirring occasionally. Add more butter if needed and season with salt and pepper.
4. Add the rehydrated mushrooms and deglaze with the reserved soaking liquid. Cook for 1 to 2 minutes. Add the cream and cheese fondue, then continue cooking, stirring until the mixture is smooth and the internal temperature is at least 167 °F (75 °C). Adjust seasoning as needed and keep warm over low heat.
5. In a large saucepan of boiling salted water, cook the pappardelle according to the package cooking instructions.
6. Drain the pasta and gently toss it with the mushroom sauce. Mix gently.
7. Serve in large, deep bowls and sprinkle with chopped fresh herbs.

“You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.”—Julia Child