Mushroom season is in full bloom in Florida. So grab some of your favorites and create an easy vegetarian dish. That’s what’s cooking tonight as we grab a Bite with Belkys. The Chef: Fabio DelgadoThe Restaurant: Flora Plant Kitchen, MiamiThe Dish: Mushroom Pappardelle Ingredients:8 oz wil d mixed mushrooms120 g fresh pappardelle pasta (follow directions on package for boiling)1 tbsp shallot (minced)½ tbsp garlic (minced)Chimichurri (for roasting mushrooms)1/2 cup White wine (for deglazing)1 tbsp Butter (for emulsifying)Parmesan cheeseSalt and pepperOlive oil Method of Preparation:Mushrooms: Grill mushrooms on charcoal with chimichurri and a pinch of salt. Can also roast in oven: toss with olive oil, salt and pepper and roast on baking sheet in preheated oven at 450 for 15-20 minutes. Stir halfway to allow mushrooms to brown evenly. Pasta: Boil water with salt. Cook pappardelle until al dente. Sauce: Heat olive oil in a pan. Sauté shallots and garlic for 1 minute. Add grilled mushrooms and cook for 4 minutes. Deglaze with white wine. Add butter to emulsify. Season with salt and pepper. Transfer pasta from water to sauce. Add a splash of the pasta water. Stir in more butter and Parmesan until the sauce is creamy. Plate pasta and top with extra parmesan. Flora Plant Kitchen5580 NE 4th Ct #4b, Miami, FL 33137(305) 456-5018www.floraplantkitchen.com ...read more read less