This Mushroom Pappardelle recipe is creamy, rich and delicious and a perfect weeknight dinner when you are looking for something just a little more special than spaghetti and sauce.
Getting out of a boring dinner rut can be tough, especially if, like me, you have little kids. They seem to only want pasta! So when I'm looking for something a little more special than just pasta, I make this mushroom pappardelle. It is packed with an assortment of mushrooms, fresh herbs, a splash of cream and white wine. The beauty of this recipe is I can serve my daughters the pappardelle noodles with some of the mushroom sauce on the side, while I can serve my wife and myself the noodles tossed in the luscious mushroom sauce.
This recipe came out of testing and refining my homemade pasta recipe. I had a lot of leftover homemade fresh pasta, so I cut sheets of it into long strips for pappardelle and developed a creamy and rustic mushroom sauce to swirl onto the noodles. We eat a lot of pasta for dinner in my house, like my quick and easy Spaghetti Arrabiata and especially my Creamy Spinach Pasta, which the kids love. Like those recipes, this one for mushroom pappardelle is one my kids will eat and I can make in about 20 minutes.
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Ingredients that Matter
The ingredients for this recipe feature an assortment of fresh produce, along with some pantry staples. Here are the ingredients that make this recipe so delicious:
- Mushrooms. Use one pound of mushrooms for this recipe. I suggest using an assortment of mushrooms, like cremini, button, shiitake and oyster. Simply use your favorite mushrooms, and whatever looks best at the grocery store, and this recipe will work well.
- Pappardelle. This broad, long noodle is available fresh or dried. It originates from the Tuscany region of Italy and can be used in a variety of pasta dishes. If you follow along my instructions on how to make homemade fresh pasta, you'll see that it's super simple to make your own. You can likely find fresh pappardelle in the refrigerated section of your grocery store, or dried pappardelle in the pasta aisle.
- Herbs. I suggest using fresh thyme and rosemary to provide rustic, warm flavor to the sauce. And you can even finish the dish with more fresh thyme or even fresh parsley leaves.
- Aromatics. A medium yellow onion and some minced garlic serve as the aromatics for this sauce. If you are a big garlic lover, feel free to double the amount listed in the recipe card.
- White Wine. A bit of white wine turns the sauteed mushrooms and onions into a bright and tasty sauce. Use any type of dry white wine you also enjoy drinking.
- Chicken or Vegetable Broth. To help build the mushroom sauce, add a cup of chicken or vegetable broth after the wine reduces slightly. In a pinch you can use water, but it won't taste quite as rich and delicious.
- Sour Cream or Heavy Cream. Finish the mushroom sauce with a bit of sour cream or heavy cream. The fatty dairy makes for a creamy sauce, though there isn't so much that the sauce tastes super heavy.
- Parmesan Cheese. Finish the dish with some freshly grated parmesan cheese.
See recipe card for quantities.
Instructions
This recipe comes together in about 20 minutes. Here is how to make mushroom pappardelle:
Start by prepping the vegetables. Slice or tear the mushrooms into pieces about ½-inch thick. You want them to be slightly thick to provide texture. For more delicate mushrooms, like oyster, simply tear them into bite-sized pieces. And be sure to remove the stems from the shiitakes as they are too tough. Be sure to bring a large pot of water to a boil now, as well.
Heat a large skillet of Dutch oven over medium-high. Add some olive oil then about half the mushrooms in a single layer. Cook, undisturbed until one side is slightly browned, about 2 minutes.
Stir the mushrooms, then cook undisturbed again until browned on the other side, another 2 minutes. Move the mushrooms to the edge of the skillet and add another splash of olive oil and the rest of the mushrooms in a single layer. Repeat the process until the mushrooms are all golden brown, another 4-5 minutes. Wait to sprinkle the mushrooms with salt until they are all well browned.
Stir in the onions, garlic and herbs and cook until fragrant, about 1 minute. Sprinkle with salt and pepper.
Deglaze the pan with white wine and cook until the wine is mostly reduced, about 1 minute. Add the chicken or vegetable broth and bring to a simmer over medium heat. Cook until the sauce reduces slightly, another 2 minutes.
Remove the skillet from the heat and stir in the sour cream or heavy cream.
To finish the dish, cook the pappardelle noodles until just tender, 1-3 minutes if using fresh pasta. Drain well then add to the sauce and stir to coat in the mushroom sauce. Garnish with more fresh herbs and grated parmesan cheese.
Substitutions
There are a lot of alterations you can make to this recipe depending on your preferences or dietary restrictions.
- Dairy-Free - To make this recipe dairy free leave out the heavy cream or sour cream, along with the parmesan cheese. Instead of using the cream add another ½ cup of chicken or vegetable broth.
- Vegetarian - To keep this recipe vegetarian, be sure to use a vegetable broth instead of chicken broth.
- Pasta - Can't find fresh or dried pappardelle, or don't have time to make your own? Well, you can serve this recipe any type of pasta you prefer. I recommend a broad pasta like fettuccini or tagliatelle, but anything will do.
- Spice - I don't make many pasta dishes with heat because my young daughters simply won't eat. "It's too spicy!" they'll say! So, instead, you I will sprinkle on some crushed red pepper flakes to my portion. If you want add spice to the whole dish, I recommend adding a pinch or two when stirring in the onions and garlic.
Equipment
If you want to make homemade pappardelle, I recommend purchasing this Pasta Roller and Cutter Set for a KitchenAid stand mixer. You can also use a hand-crank pasta machine like these stainless steel Imperia Pasta Maker Machine, Shule Pasta Maker Machine or this VeoHome Pasta Machine. If you plan to make a lot of homemade pasta, consider getting a drying rack like this Pasta Drying Rack by Tinada.
As for the skillet, for this recipe I used a braiser pan, this Le Creuset Enameled Cast Iron Signature Braiser. While this is an expensive purchase, it'll last a lifetime! You can, of course, simply use a large skillet to make this recipe.
Storage
You can store leftover mushroom pappardelle in an airtight container in the refrigerator for up to 4 days. To reheat, I recommend adding a bit more chicken or vegetable broth and reheating in a skillet until bubbly and hot.
To make this recipe ahead, you can either prep the vegetables a day ahead or even cook the sauce and store it in an airtight container in the refrigerator until ready to serve. Simply bring the sauce to a simmer and add cooked pasta before serving.
Top tip
Making homemade fresh pasta is really easy! Simply stir together a cup of 00 flour with a large egg and a pinch of salt. Mix until the dough is smooth and elastic. Wrap in plastic wrap and refrigerate for 30 minutes before rolling and cutting into wide strips of pappardelle noodles.
FAQ
Use an assortment of mushrooms like cremini, button, oyster, shiitake and portabella.
Fresh pappardelle noodles are made with 00 flour and eggs. Dried pappardelle is often made with durum wheat semolina and water.
More Pasta Recipes
If you are looking for more pasta recipes, try these:
Sides
Here are some side dishes to serve with this recipe:
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Recipe
Mushroom Pappardelle
- Total Time: 20 minutes
- Yield: 5 cups 1x
Description
This Mushroom Pappardelle recipe is creamy, rich and delicious and a perfect weeknight dinner when you are looking for something just a little more special than spaghetti and sauce.
Ingredients
- 1 lb. mushrooms, such as cremini, oyster and/or shiitake
- 4 Tbsp. olive oil, divided
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 sprigs fresh thyme, plus more for garnish
- 1 sprig fresh rosemary
- ¾ tsp. table salt, plus more to taste
- ¼ tsp. black pepper
- ½ cup dry white wine
- 1 cup chicken or vegetable broth
- ½ cup sour cream or heavy cream
- 8 oz. fresh or dried pappardelle
- fresh grated parmesan cheese, for serving
Instructions
- Bring a lot pot of salted water to a boil. Cut the mushrooms into ½-inch thick slices or tear delicate mushrooms into bite-size pieces.
- Heat a large skillet, braiser pan or Dutch oven over medium heat. Add 2 tablespoons of the oil then half the mushrooms in a single layer. Cook, undisturbed, until the mushrooms or slightly browned on one side, about 2 minutes. Stir and cook until browned on the other side, another 2 minutes. Move the mushrooms to the edges of the pan add remaining 2 tablespoons oil and mushrooms. Continue to cook, undisturbed until the mushrooms are golden brown, another 2-3 minutes.
- Stir in onion, garlic, thyme and rosemary and cook until fragrant, about 1 minute. Sprinkle with salt and pepper then add wine. Simmer until slightly reduced, about 1 minute. Add chicken or vegetable broth and simmer over medium heat until slightly reduced, about 2 more minutes. Remove from heat and stir in sour cream or heavy cream.
- While the sauce cooks, add the noodles to the boiling water and cook until just tender, 1-3 minutes for fresh or according to package instructions for dried. Drain then add to the mushroom sauce and toss well to combine. Serve garnished with parmesan cheese and more herbs, as desired.
Notes
- Fresh pasta cooks very fast so I recommend cooking it as the sauce sits off heat as to not reduce the mushroom sauce too much.
- Be sure not to overcrowd the pan with mushrooms or they won't brown well.
- And be sure not to sprinkle the mushrooms with salt until after they brown or they are likely to release water and steam instead of brown.
- If you can't find pappardelle noodles, you can make your own. Follow our recipe for how to make homemade pasta.
- You can also use tagliatelle, fettuccini or any variety of pasta you prefer.
- If you wish to make this recipe dairy-free, leave out the sour cream or heavy cream and instead up the chicken or vegetable broth by ½ cup. And don't garnish the dish with parmesan cheese.
- You can store leftover mushroom pappardelle in an airtight container in the refrigerator for up to 4 days.
- To reheat leftovers, add the noodles and sauce to a large skillet with a splash more chicken or vegetable broth and bring to a simmer.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Sautee
- Cuisine: Italian
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