Pappardelle with Mixed Wild Mushrooms
Dive into the earthy, indulgent flavors of Pappardelle with Mixed Wild Mushrooms, a dish that celebrates the rich, woodsy aroma of foraged fungi. Perfectly al dente ribbons of pappardelle are luxuriously coated in a creamy white wine sauce, studded with a medley of wild mushrooms like chanterelles, porcini, and shiitake. Fresh thyme and garlic infuse the dish with warmth, while a touch of Parmesan and butter adds silky decadence to the sauce. This recipe is quick enough for weeknight dinners yet elegant enough for special occasions, taking just 40 minutes from start to finish. Serve it up with a garnish of fresh parsley and extra Parmesan for a restaurant-worthy pasta experience that’s comforting, flavorful, and sure to impress. Perfect for mushroom lovers and fans of authentic Italian cuisine!
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Recipe Information
Ingredients
- 12 oz Pappardelle pasta (fresh or dried)
- 12 oz Wild mushrooms (such as chanterelles, porcini, cremini, or shiitake), cleaned and sliced
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 Shallot, finely minced
- 1 tsp Fresh thyme leaves
- 1/2 cup Dry white wine
- 1/3 cup Heavy cream
- 1/3 cup Parmesan cheese, freshly grated
- 2 tbsp Fresh parsley, chopped (for garnish)
- to taste Salt
- to taste Black pepper, freshly ground
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil for the pasta.
Heat a large skillet over medium heat and add 2 tablespoons of butter and 2 tablespoons of olive oil.
Once the butter has melted, add the minced shallot and garlic, and sauté for 1-2 minutes until fragrant and softened, being careful not to let them burn.
Increase the heat to medium-high and add the sliced wild mushrooms. Sauté the mushrooms for 6-8 minutes until they are golden brown and tender, releasing and reabsorbing their natural juices.
Sprinkle in the thyme leaves and season the mushrooms with salt and pepper to taste.
Deglaze the pan by pouring in the dry white wine. Scrape the bottom of the pan to release any stuck bits, and let the wine simmer for 2-3 minutes until it reduces by half.
Add the heavy cream to the pan and stir to combine. Reduce the heat to low and let the sauce simmer gently to thicken slightly, about 2-3 minutes.
Meanwhile, cook the pappardelle according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
Add the cooked pappardelle directly into the skillet with the mushroom sauce. Toss well to coat the pasta evenly, adding reserved pasta water a splash at a time if the sauce needs loosening.
Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese, mixing until the pasta is glossy and the cheese is fully incorporated.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the pappardelle hot in bowls, garnished with freshly chopped parsley and an additional sprinkle of Parmesan, if desired.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.9 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 151 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
