Image credit: The National Conference Center

We’re thrilled to present today’s Meatless Mondays recipe courtesy of Chef Craig Mason. Mason, the executive chef at The National Conference Center, made headlines recently with his 2012 Food Predictions, in which he identifies some trends in the culinary world. And the news is good for greenies: Chef Mason predicts a rise in sustainable local foods, more restaurants focusing on fish instead of red meat, and more natural foods seasoned with salt, pepper, and garlic only, so food tastes the way it should. For more on his 2012 Food Predictions, click here.

And now, for his Three Mushroom and Sun-Dried Tomato Pappardelle with Fresh Mozzarella! 

Ingredients:

Vegetable Broth, hot 16 oz
Olive Oil 2 T
White Wine 4 oz
Sundried Tomatoes, Julienne 8 oz
Pappardelle Pasta, cooked 2 lbs
Button Mushrooms, Sliced 8 oz
Portobello Mushrooms, Sliced 6 oz
Shiitake Mushrooms, Sliced 6 oz
Fresh Rosemary, chopped 1.5 t
Fresh Tarragon, chopped 1.5 t
Fresh Garlic, Minced 2 T
Shallot, minced 2 T
Fresh Mozzarella, Julienne 5 oz
Fresh Basil, chiffonade 2 T
Kosher Salt as needed
Fresh Ground Black Pepper as needed

Directions:

Sauté garlic and shallots in olive oil until translucent and fragrant. Add sliced mushrooms and tomatoes
and sauté until just tender; add all herbs except basil. Deglaze with white wine. Reduce by half. Add
cooked pappardelle and hot vegetable stock. Toss to coat. Season to taste with salt and pepper. Serve in
a large pasta bowl, putting fresh basil chiffonade and mozzarella julienne on top.

Serves 6.

Bon appetit!