Pappardelle with Salmon and Shiitake Mushrooms

Name: Pappardelle with Salmon and Shiitake Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 leek, the white and pale green parts, thinly sliced; 2 tbsp butter; 1/2 cup (125 ml) white wine; 3/4 cup (180 ml) chicken broth; 1 lb (450 g) skinless salmon fillet, cut into chunks; 4 oz (115 g) stemless shiitake or cremini mushrooms, slices; 1/2 cup (125 ml) 35% heavy cream; 1/2 lb (225 g) pappardelle; 2 tbsp (30 ml) lemon juice; 2 tbsp chopped fresh dill

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Preparation 15 min
Cooking 15 min
Servings 4

Featured in RICARDO Magazine FALL 2017 (p. 28)

Sans noix

Ingredients

- 1 leek, the white and pale green parts, thinly sliced
- 2 tbsp butter
- 1/2 cup (125 ml) white wine
- 3/4 cup (180 ml) chicken broth
- 1 lb (450 g) skinless salmon fillet, cut into chunks
- 4 oz (115 g) stemless shiitake or cremini mushrooms, slices
- 1/2 cup (125 ml) 35% heavy cream
- 1/2 lb (225 g) pappardelle
- 2 tbsp (30 ml) lemon juice
- 2 tbsp chopped fresh dill

Preparation

- In a large skillet over medium heat, soften the leek in the butter. Add the wine and let reduce until almost dry. Add the broth and bring to a boil. Add the salmon and mushrooms. Simmer for 4 minutes, stirring several times. Season with salt and pepper. Add the cream and continue cooking for 2 minutes.
- Meanwhile, in a large pot of salted boiling water, cook the pappardelle until al dente. Drain.
- Add the pasta and lemon juice to the sauce and gently stir to combine. Adjust the seasoning and sprinkle with the dill.

Pappardelle with Salmon and Shiitake Mushrooms

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Preparation

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