Pappardelle with Mushrooms, Oregano and Pecorino

Haven't posted food pictures in awhile. So how about Pappardelle with Mushrooms, Fresh Oregano and Pecorino. marinated red peppers and taboule with preserved lemons?

The secret is to cut off all the stems from the mushrooms and cook them down in 2C chicken (or vegetable) broth until the liquid is reduced to 1C. Then you strain the broth and use it to make the sauce with the mushrooms, fresh oregano and pecorino. It gets better every day it's left over too.

Preserved lemons are so easy to make and they last in the fridge forever -- Plottie's still using the one jar he made in February and that'll last at least another year. In addition to them, this tabboule has arugula, mint, parsley, scallions, cucumbers, tomatoes and cherry tomatoes, allspice, a lemon vinaigrette and plenty of salt.