Mushroom Pappardelle Recipe

Original Post: https://www.evolvingtable.com/mushroom-pappardelle/

A bowl of mushroom pappardelle garnished with lemon and parsley.

5 from 1 vote

Mushroom Pappardelle Recipe

Craving a dish that feels fancy but is secretly super simple to make? This Mushroom Pappardelle brings together buttery, garlicky pasta with perfectly caramelized mushrooms and hints of lemon and garlic for a flavor-packed meal that’s ready in under 40 minutes.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Italian

Servings: servings

Author: London Brazil

Ingredients

16 ounces pappardelle pasta
6 tablespoons salted butter divided
1 tablespoon olive oil
1 pint baby bella mushrooms sliced
¾ teaspoon salt divided
½ teaspoon black pepper divided
1 small sweet onion finely diced
6 garlic cloves finely minced
2 teaspoons fresh thyme leaves
¼ teaspoon red pepper flakes
¾ cup sauvignon blanc or additional broth
½ cup chicken broth divided
2 tablespoons lemon juice from 1 lemon
¼ cup shredded Parmesan cheese plus more for serving
2 tablespoons finely chopped fresh parsley

Instructions

Cook pasta in salted water according to package directions. Drain the pasta, reserving ¼ cup of the pasta water.
16 ounces pappardelle pasta
Add 1 tablespoon of the butter and 1 tablespoon olive oil to a large skillet over medium heat. Once the butter is melted, add the mushrooms in a single layer. Cook for 3-4 minutes, undisturbed, until the mushrooms begin to brown. Sprinkle with 1⁄4 teaspoon salt and 1⁄4 teaspoon black pepper, toss, and continue cooking for 4-5 more minutes, stirring occasionally. Once mushrooms are tender, transfer to a clean plate and set aside.
1 tablespoon olive oil, 1 pint baby bella mushrooms
Add the remaining 5 tablespoons butter to the skillet. Once the butter is melted, add the onion and cook for 3-4 minutes, or until translucent. Add the garlic, thyme, red pepper flakes, 1⁄2 teaspoon salt, and 1⁄4 teaspoon black pepper. Cook for 1-2 minutes, stirring occasionally.
1 small sweet onion, 6 garlic cloves, 2 teaspoons fresh thyme leaves, ¼ teaspoon red pepper flakes
Pour in the sauvignon blanc and 1⁄4 cup of the broth, turn the heat to high, and bring the mixture to a boil. Reduce the heat to medium and continue cooking for 5-6 minutes, stirring occasionally, or until the sauce is reduced by about a quarter and turns a light yellow color. Pour in the remaining 1⁄4 cup broth and continue cooking for 3-4 more minutes, or until it turns a deeper golden color.
¾ cup sauvignon blanc
Remove the mixture from the heat and allow it to cool for 5-10 minutes. Transfer the mixture to a food processor or blender along with the lemon juice. Blend for 15-30 seconds, scrape down the sides, and blend for 15-30 seconds longer, or until smooth.
2 tablespoons lemon juice
Pour the sauce back into the skillet along with the Parmesan cheese. Cook over low heat for 2-3 minutes, or until the cheese has partially melted. Add pasta and mushrooms to the skillet and toss until coated in the sauce. If needed, add reserved pasta water, one tablespoon at a time, to thin out the sauce. Serve with parsley and additional Parmesan cheese, if desired.
¼ cup shredded Parmesan cheese, 2 tablespoons finely chopped fresh parsley

Notes

Pappardelle: If you have a hard time finding this type of pasta, fettucine, tagliatelle, or linguine pasta are all excellent substitutes.
White wine: If you prefer not to use wine, replace it with the same amount of additional chicken or vegetable broth. An extra splash of lemon juice can help mimic the acidity of the wine.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, most of the sauce will have soaked into the pasta so you'll need to reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce.
Prep Ahead: Yes, you can prep ahead, but only partially. You can prepare the sauce ahead and store it in the fridge for up to 2 days. When ready to serve, cook the pasta fresh and toss it with the reheated sauce. Add a splash of broth or water if the sauce seems too thick.

Nutrition