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Wild Mushroom Papardelle from Love & Olive Oil [F+D]

Food+Drink

Wild Mushroom Papardelle from Love & Olive Oil [F+D]

Mark Nickerson

Recipe, images and text all by Lindsay Landis of Love & Olive Oil.

I’m inspired by simplicity.

And when that simplicity is bathed in butter? Even better.

This pasta dish contains two kinds of mushrooms: dried porcini mushrooms as well as the more exotic Maitake mushroom, also called Hen of the Woods mushrooms, my newest discovery. Why dried mushrooms? Why not use all fresh? While the fresh mushrooms definitely have a delicate texture that the dried version can’t reproduce, it’s that rehydrating process that is the key to this recipe, namely what is leftover: mushroom water (mushroom juice?) The soaking liquid left after the mushrooms have softened is loaded with a robust, earthy flavor that would be a shame to waste. Some of that water gets added to the pan along with the mushrooms, making the sauce into, well, a sauce.

With a splash of lemon juice, a dash of parsley and red pepper flakes, and a flurry of freshly grated Pecorino cheese topping it all off, this dish comes together in a delightful symphony of flavors, rich and buttery yet light and delicate. Inspired by a meal we enjoyed recently at a local restaurant here in Nashville called Rolf & Daughters, the simple flavors and presentation are what make this dish really shine.

Homemade pasta is one of life’s great joys, and if you haven’t made it I encourage you to step out of your comfort zone and give it a try. It makes a world of difference; you’ve never had pasta so tender. Plus you can shape it into just about anything you want, including our favorite, Papardelle, the wide flat noodles mingle and meander among the buttery mushrooms. But you can also substitute fresh store bought linguine or fettuccine if you’re short on time.

Wild Mushroom Papardelle

Yield: 3 servings

Total Time: 40 minutes

Ingredients:

  • 1.25 ounces dried Porcini mushrooms
  • 8 ounces dried or 12 ounces fresh papardelle (wide) noodles
  • 6 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 1/2 teaspoon red pepper flakes
  • 1 large Maitake (also called Hen of the Woods) mushroom (about 3.5 ounces), trimmed and petals separated
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh chopped parsley, plus more for topping
  • salt and freshly ground black pepper, to taste
  • 1/2 cup (2 ounces) grated pecorino cheese

Directions:

Place dried mushrooms in a bowl with 2 1/2 cups very hot water. Set aside and let soften for 30 minutes. Drain, reserving leftover liquid. Coarsely chop mushrooms.

Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions if using dried noodles, or approximately 4 to 5 minutes for fresh noodles, or until just al dente. You want the pasta to be done at about the same time as the mushroom sauce, so time your cooking accordingly.

Melt butter together with olive oil in a large saucepan over medium-high heat. When butter is melted and frothy, add shallot and red pepper flakes and saute until softened, about 3 minutes. Add rehydrated mushrooms and cook, stirring occasionally, for about 3 more minutes. Reduce heat to medium and add Maitake mushroom pieces, stirring until slightly softened and coated in butter, about 2 minutes. Stir in lemon juice and 1/4 cup of reserved mushroom liquid; season with salt and pepper.

Add drained noodles to pan with mushrooms, sprinkle parsley over top, and gently toss until noodles are coated and have absorbed some of the liquid, 1 to 2 minutes. Divide among serving bowls, top with a generous sprinkling of pecorino cheese and more parsley (if desired), and serve immediately.

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Husband and wife team Taylor Hackbarth and Lindsay Landis bring the perfect combination of sweet and savory to the dinner table. When Love & Olive Oil first began, it was simply an outlet to share and save recipes, to document the meals we have made. A personal cookbook of sorts. We are always cooking, as often as 6 times a week, so there is never a shortage of content. The recipes there are approachable but still impressive, unique and creative yet still true to their culinary roots. Honest food. Real food. Good food.

Lindsay’s first cookbook, titled The Cookie Dough Lover’s Cookbook, was released on June 5, 2012 to rave reviews. The couple’s next book, a joint endeavor entitled Breakfast For Dinner, was published on February 12th, 2013 by Quirk Books.

The couple currently live in Nashville, Tennessee with their three crazy cats. When they’re not blogging, cooking, or doing dishes as a result of that cooking, they keep busy with their web and graphic design business, Purr Design.