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Smoked Mushrooms with Chicken and Pappardelle Pasta


  • 1 lb. chicken tenders cut into thin strips
  • 2 Tbsp. olive oil
  • 1 lb. whole mushrooms smoked*
  • 1 Tbsp. Truffle oil or 1/2-1 tsp. truffle salt
  • fresh parsley chopped, garnish
  • 1 lb. pappardelle pasta cooked al dente
  • 1/2 c. parmesan cheese
  • Sauce:
  • 2 Tbsp. olive oil
  • 2 cloves garlic cut in slivers
  • 1/2 c. marsala wine
  • 2 Tbsp. all-purpose flour
  • 2 c. heavy cream
  • fresh parsley chopped (about 1 tsp. chopped)
  • 1-2 sprigs fresh rosemary


  1. If you decide to smoke the mushrooms, drizzle with a little olive oil and put in heat proof pan. Start your smoker and set at 250° and let the mushrooms smoke for 20-30 minutes or until they are tender and have reduced in size. Cut mushrooms in half. (If you do not have a smoker, set 2 chunks of hardwood over charcoal and set the mushrooms over indirect heat so they don't burn and let grill until they are under, may be less time since the grilling temperature will be different.)

  2. Cut the chicken into small strips about 1/2" and heat 2 tablespoons olive oil in skillet. When the oil is hot, add the chicken strips and state quickly until they are done. Remove from pan and set aside.
  3. Prepare the sauce: Put the remaining two tablespoons of olive oil in saucepan and add garlic and stir until slightly browned and then the two tablespoons of flour and stir until it is cooked and lightly browned. This will remove the raw taste of the flour. Add in the marsala wine and the two cups of heavy cream, chopped rosemary and stir until the sauce starts to thicken. This should take 3-4 minutes. When the sauce has thicken add the halved smoked mushrooms to the sauce and 1 tsp.truffle oil or about 1/2 tsp. truffle salt.
  4. For the pasta: cook in boiling salted water until it is al dente. Mix the sauce/mushrooms with the pasta and sprinkle with some fresh parsley and additional rosemary. Add parmesan cheese to your liking.