Mushroom Pappardelle
Wide ribbons of pasta tossed with earthy mixed mushrooms, garlic, thyme, and a splash of cream — rustic Italian comfort at its finest.
Details
Ingredients
- 400g pappardelle
- 500g mixed mushrooms (cremini, shiitake, oyster), sliced
- 3 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/3 cup heavy cream
- 2 tsp fresh thyme leaves
- 1/2 cup Parmesan cheese, grated
- Fresh parsley, chopped
- Salt and pepper
Instructions
- 1
Cook pappardelle in well-salted water until al dente. Reserve 1 cup pasta water.
- 2
Heat olive oil and butter in a large skillet over high heat. Add mushrooms in a single layer — don't crowd. Cook without stirring for 3-4 minutes until golden. Stir and cook 2-3 minutes more.
- 3
Add garlic and thyme, cook 30 seconds. Pour in white wine and simmer until mostly evaporated.
- 4
Add cream and 1/2 cup pasta water. Simmer for 2 minutes.
- 5
Toss in the pappardelle and Parmesan. Add more pasta water as needed for a silky sauce that coats the noodles.
- 6
Finish with fresh parsley, extra Parmesan, and cracked pepper.
About This Recipe
There's an undeniable allure to Italian pasta dishes that celebrate the bounty of the earth, and this Mushroom Pappardelle is a prime example. Originating from the rustic kitchens of Tuscany, where wide, hearty ribbons of pappardelle traditionally paired with rich ragùs or wild game, this vegetarian rendition pivots to the forest floor. It's a dish that feels both comforting and sophisticated, transforming humble mushrooms into a deeply flavorful, umami-rich experience. The magic lies in the careful browning of the mixed mushrooms — allowing them to develop a deep, nutty flavor before being deglazed with dry white wine, which adds a crucial layer of acidity and brightness. The wide pappardelle ribbons are perfect for catching the luscious, subtly creamy sauce infused with fragrant garlic and fresh thyme, ensuring every bite is coated in earthy goodness. A final swirl of Parmesan cheese binds it all together, adding a salty, tangy counterpoint. While delightful as is, variations abound; consider a touch of truffle oil for luxury or a sprinkle of toasted walnuts for texture. Serve with a simple green salad and a crisp glass of Vermentino or Pinot Grigio.
Tips & Tricks
- • To achieve deeply flavored mushrooms, ensure your pan is hot and avoid overcrowding. Cook them in batches if necessary, allowing them to brown properly without steaming, which releases their moisture and concentrates their flavor.
- • For a richer flavor profile or if you prefer a different texture, consider adding 1/4 cup of dried porcini mushrooms, rehydrated and chopped, to the fresh mushrooms, using the strained soaking liquid for deglazing.
- • While best enjoyed fresh, leftovers can be stored in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of vegetable broth or water to loosen the sauce and prevent the pasta from drying out.
- • This dish pairs beautifully with a light, peppery arugula salad dressed simply with lemon vinaigrette, or a side of crusty ciabatta bread to soak up every last drop of the exquisite sauce.
Nutrition Facts
Per serving (approximate)