Go Back
–+ servings

Mushroom Pappardelle

A hearty mushroom-based pasta dish, mushroom pappardelle is made with a mix of white wine, cream, and Parmigiano Reggiano. This dish isn't too creamy or saucy and really lets the mushroom flavor shine!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Calories: 387
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lbs Mushrooms (- Assorted (portobello, cremini and shitake))
  • 1 tbsp Butter
  • Kosher salt
  • 5 sprigs Thyme
  • 2 Shallots (- Finely diced)
  • 2 Garlic cloves (- Finely minced )
  • ½ cup White wine
  • ½ cup Heavy cream
  • Kosher salt and fresh cracked pepper to taste
  • 8 oz Pasta (- Pappardelle (or pasta of choice))
  • Parsley and grated Parmigiano Reggiano for garnish

Method
 

  1. Slice large mushrooms into strips, about 1/2 inch wide. Small mushrooms can be quartered. 
  2. In a large pan or skillet set on medium-high heat, melt 2 tablespoons of butter and add the mushrooms. Sautee for a few minutes until mushrooms soften, shrink and become aromatic. Do this in batches if needed until all the mushrooms are softened.
  3. Strip the leaves off 5 sprigs of thyme and add them to the mushrooms. Sautee for 2 minutes. 
  4. Add the shallots and garlic. Sautee for 2-3 minutes. 
  5. Deglaze with the white wine, scraping any bits stuck to the bottom of the pan. Add the cream, lower the heat to low and simmer for 2 minutes. 
  6. The sauce should be ready. Taste and adjust the seasoning to your liking. 
  7. Cook the pasta per package instructions, making sure to reserve some of the pasta water. Once ready, carefully transfer the cooked pasta to the pan with the mushroom sauce. Toss to combine. If you feel the sauce is a little thin, add pasta water. Note: this is not a saucy pasta dish. 
  8. Plate the pasta and garnish with fresh chopped parsley and freshly grated Parmigiano Reggiano. 

Nutrition

Serving: 1gCalories: 387kcalCarbohydrates: 54gProtein: 12gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 34mgSodium: 1791mgPotassium: 350mgFiber: 4gSugar: 8gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly cooked mushrooms, sauté them until they are golden brown and have released most of their moisture; this usually takes about 5-7 minutes over medium-high heat.
  • To prevent the cream sauce from breaking, keep the heat low once you add the cream, and avoid boiling it—gentle simmering is key.
  • If you don't have white wine on hand, a splash of vegetable broth or even lemon juice can add acidity and depth to the sauce without sacrificing flavor.
  • When cooking the pappardelle, reserve at least 1/2 cup of pasta water before draining; this starchy water can help adjust the sauce's consistency if needed.
  • Leftover Mushroom Pappardelle can be stored in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop over low heat to preserve the creaminess of the sauce.

Tried this recipe?

Let us know how it was!