RCP-118 — Wild mushroom pappardelle

Station: hot. Yields 4 serving. Plate cost: $590.16 per portion.

Procedure

How the line cook should execute this recipe.

Sear cremini and shiitake in cast iron with thyme and garlic. Deglaze with sherry, finish with cream and parm. Toss with fresh pappardelle.

Ingredients (8)

Quantities scale to the recipe yield. Substitution column documents what the chef permits.

Code	Ingredient	Qty	Unit	Substitution
ING-pasta-pappar	Pappardelle, dried	320	g	—
ING-mushroom	Cremini mushroom	280	g	—
ING-mushroom-shiit	Shiitake mushroom	120	g	—
ING-heavy-cream	Heavy cream	180	ml	—
ING-parm	Parmigiano-Reggiano	60	g	—
ING-sherry	Fino sherry	60	ml	—
ING-garlic	Fresh garlic	12	g	—
ING-thyme	Thyme	0.5	oz	—

Linked menu items (1)

Where this recipe appears on the menu — plate cost feeds margin calculations.

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