The Chef: Ashley Stanton
The restaurant: Isabelle’s Grill Room & Garden, Miami
The dish: Pappardelle with mushrooms
Ingredients:
1 ½ cups of wild mushrooms
¼ tbsp garlic
¼ tablespoon shallots
¼ tbsp mixed herbs
2 tablespoons of white wine
1 sachet of fresh Pappardelle, cooked
½ cup heavy cream
¼ cup chicken broth
1 C. Ceps powder
1 C. Truffle Oil
1 C. Butter
1 oz. Parmesan cheese
1 oz. mascarpone
1 oz. Boursin cheese
Preparation method:
- In a skillet, sweat the shallots, garlic and herbs until translucent.
- Add the mushrooms and cook until tender and lightly browned.
- Deglaze with white wine and add the chicken broth. Reduce to dry.
- Add the heavy cream and porcini powder. Let simmer 3-5 minutes.
- Add the rest of the ingredients and stir until all the cheese is melted.
- Add the cooked pasta and a little fresh lemon juice.
- Season to taste with salt and pepper.
Isabelle’s Grill Room and Garden
(Located in the coconut grove of the Ritz-Carlton)
3300 SW 27th Ave, Miami, FL 33133
(305) 644-4675
https://www.ritzcarlton.com/en/hotels/miami/coconut-grove/dining/isabelles
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