Pappardelle with Asparagus and Oyster Mushrooms
Ingredients
- 8 ounces pappardelle
- 2 tablespoons extra-virgin olive oil
- 3/4 pound oyster mushrooms
- 1/4 pound spring onions, baby leeks, or very large scallions, sliced
- 1 pound thin asparagus, cut into 2-inch pieces
- 1/4 cup dry white wine
- 1/2 cup vegetable broth, store-bought or homemade
- 1/4 cup (1/2 stick) unsalted butter
- sea salt and freshly round pepper
- 1 tablespoon chopped chervil (optional)
Instructions
Pappardelle with Asparagus and Oyster Mushrooms serves 8 original recipe by Men's Health.
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