The Chef: Ashley Stanton
The Restaurant: Isabelle’s Grill Room & Garden, Miami
The Dish: Mushroom Pappardelle

1 ½ cup Wild Mushroom
¼ tbsp Garlic
¼ tbsp Shallots
¼ tbsp Mixed Herbs
2 tbsp White Wine
1 bag Fresh Pappardelle, Cooked
½ cup Heavy Cream
¼ cup Chicken Stock
1 tsp. Porcini Powder
1 tsp. Truffle Oil
1 tsp. Butter
1 oz. Parmesan Cheese
1 oz. Mascarpone      
1 oz. Boursin Cheese

Method of Preparation:

  • In a sauté pan, sweat shallots, garlic, and herbs until translucent.
  • Add mushrooms and cook until soft and lightly browned.
  • Deglaze with White Wine and add chicken stock. Reduce to au sec.
  • Add Heavy cream and porcini powder. Simmer for 3-5 minutes.
  • Add the rest of the ingredients and mix until all cheese is melted.
  • Add Cooked pasta and a splash of fresh lemon juice.
  • Season to taste with salt and pepper.

Isabelle’s Grill Room and Garden
(Located in The Ritz-Carlton Coconut Grove)
3300 SW 27th Ave, Miami, FL 33133
(305) 644-4675

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