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
Units
Scale
- 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
- 3/4 tsp. table salt, plus more to taste
- 1/4 tsp. black pepper
- 1/2 cup dry white wine
- 1 cup chicken or vegetable broth
- 1/2 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 1/2-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 1/2 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
