Ozark Mushroom Paccheri

Fresh Ozark mushrooms are combined with black garlic butter sauce and crème fraiche for a creamy pasta similar to what one might find in the area around Bolonga in Italy. Paccheri is a short hollow noodle which holds sauce well.


  • fresh pappardelle pasta
  • heirloom cherry tomatoes
  • butter
  • extra virgin olive oil
  • grated parmigiano
  • 4 oz. crème fraiche
  • squash blossoms
  • fresh tarragon
  • lemon


  • 6 qt. pot
  • large sauté pan
  • chef’s knife
  • large metal cooking spoon or large metal spatula
  • pasta strainer or basket
  • metal tongs or cooking spoon
  • zester or cheese grater



STEP 1: Fill 6 qt. pot 2/3 of the way with water.

STEP 2: Heat water over high heat, bring to a rolling boil. (Save a little pasta water after you are done cooking pasta, you may need it for the sauce.)

STEP 3: Add 2 T Kosher salt to boiling water. Water should be salty like the sea.

STEP 4: Slice mushrooms to desired size. Remove stem if inedible.

STEP 5: Zest lemon.

STEP 6: Juice lemon. Set aside.

STEP 7: Remove tarragon leaves from stem and rough chop. Set aside.

STEP 8: "Fluff pasta” Loosen up noodles with fingers before cooking.



STEP 1: Heat olive oil over medium-high heat until shimmering.

STEP 2: Add sliced wild mushrooms and season with salt. Turn heat to medium.

STEP 3: Sauté wild mushrooms stirring frequently until caramelized. 3-4 minutes.

STEP 4: Add black garlic butter and stir. Cook 1-2 minutes.

STEP 5: Turn off heat and stir in cream fraiche.

STEP 6: Add 1 tablespoon lemon juice and ½ of the tarragon. Stir to make sure lemon juice and tarragon are incorporated.

STEP 7: Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking.

STEP 8: Cook pasta 2-3 minutes or until desired al dente.

STEP 9: Strain pasta and add noodles to the sauce.

STEP 10: Toss or stir until all noodles are coated with sauce.

STEP 11: If pasta appears to be dry or it needs more sauce you may add a few tablespoons of pasta water. The starch in pasta water helps tighten sauces. Start with a few table spoons and add more if desired.

STEP 12: Add salt and pepper to taste.

STEP 13: Transfer to pasta dish and garnish with tarragon and lemon zest.

STEP 14: Enjoy your pasta!


Orvieto DOC is a dry white wine made with a blend of the grechetto and trbbiano grapes from the area around Orvieto in Umbria, just north of Rome. This area has been producing wines since the middle ages.


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