Perfect Pappardelle With Mushrooms: A Simple, Savory Pasta Recipe

Pappardelle with mushrooms is a classic Italian dish that combines the rich, earthy flavors of mushrooms with the wide, silky ribbons of pappardelle pasta. This recipe is perfect for those seeking a comforting yet elegant meal, as it balances simplicity with depth of flavor. To prepare this dish, you’ll start by sautéing a variety of mushrooms, such as cremini, shiitake, or porcini, in butter and olive oil until they’re golden and caramelized. Garlic, thyme, and a splash of white wine or broth enhance the sauce, while freshly grated Parmesan cheese adds a creamy, savory finish. The key to success lies in cooking the pappardelle al dente and tossing it with the mushroom sauce to ensure every strand is coated in the rich, umami-packed mixture. Garnished with fresh parsley or a drizzle of truffle oil, this dish is a celebration of rustic Italian cuisine, perfect for both weeknight dinners and special occasions.

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Ingredients: Gather pappardelle, mushrooms, garlic, olive oil, butter, thyme, Parmesan, salt, and pepper

To begin crafting your pappardelle with mushrooms, the first step is to gather all the necessary ingredients. Start with the star of the dish, pappardelle, a broad, flat pasta that pairs beautifully with hearty sauces. Ensure you have a sufficient quantity, typically around 400 grams, to serve 4 people. Next, select mushrooms—cremini, shiitake, or a mix of wild mushrooms work wonderfully to add depth and earthiness to the dish. Aim for about 500 grams, cleaned and sliced. Garlic is essential for its aromatic flavor; prepare 4 to 5 cloves, finely minced.

For the cooking process, you’ll need olive oil and butter—use 3 tablespoons of olive oil for sautéing and 2 tablespoons of butter to add richness. Fresh thyme is key for its herbal notes; pick a few sprigs, or use 1 teaspoon of dried thyme if fresh isn't available. Parmesan cheese will bring a salty, umami finish; grate about 100 grams for topping and mixing into the pasta. Don’t forget salt and pepper to season the dish—adjust to taste, but start with 1 teaspoon of salt and ½ teaspoon of freshly ground pepper.

When gathering your ingredients, prioritize freshness and quality. Fresh pasta will elevate the dish, though dried pappardelle works well too. For mushrooms, choose firm, unbruised ones, and clean them gently with a brush or damp cloth to preserve their texture. If using dried thyme, ensure it’s not too old, as its flavor diminishes over time. Freshly grated Parmesan will melt more smoothly than pre-shredded varieties, enhancing the sauce’s creaminess.

Organize your ingredients in a way that streamlines the cooking process. Have the garlic, thyme, and mushrooms prepped and within reach before you start cooking. Grate the Parmesan and measure out the olive oil, butter, salt, and pepper in advance. This preparation ensures you can focus on cooking without interruptions, allowing the flavors to meld seamlessly.

Finally, consider the balance of flavors. The olive oil and butter should complement each other, with the butter adding a luxurious mouthfeel. The garlic and thyme should enhance the mushrooms without overpowering them, while the Parmesan ties everything together with its savory finish. With all ingredients gathered and prepped, you’re ready to create a comforting and elegant pappardelle with mushrooms.

Prep Mushrooms: Clean, slice, and sauté mushrooms until golden brown in butter and oil

To begin preparing the mushrooms for your pappardelle dish, start by selecting fresh, high-quality mushrooms. Varieties like cremini, shiitake, or a mix of wild mushrooms work exceptionally well. Gently brush the mushrooms with a soft pastry brush or a damp paper towel to remove any dirt or debris. Avoid rinsing them under water, as mushrooms absorb moisture quickly, which can affect their texture during cooking. Cleaning them properly ensures that your dish remains free from grit and maintains the mushrooms' natural earthy flavor.

Once cleaned, place the mushrooms on a cutting board and slice them evenly. Aim for slices about ¼ inch thick, as this thickness allows them to cook evenly and achieve a nice golden brown color. If using larger mushrooms, such as portobellos, consider cutting them into bite-sized pieces. Uniform slicing ensures that the mushrooms cook at the same rate, creating a consistent texture throughout the dish. Set the sliced mushrooms aside while you prepare the sautéing ingredients.

Next, heat a large skillet over medium heat and add a combination of butter and olive oil. The butter adds richness and flavor, while the oil helps prevent the butter from burning. Use approximately 2 tablespoons of butter and 1 tablespoon of olive oil for every pound of mushrooms. Allow the butter to melt completely and start to foam slightly, indicating it’s ready for the mushrooms. This step is crucial for achieving that desirable golden brown color and enhancing the overall taste of the mushrooms.

Carefully add the sliced mushrooms to the skillet in a single layer, avoiding overcrowding. If necessary, sauté the mushrooms in batches to ensure even cooking. Let them cook undisturbed for 3-4 minutes to allow one side to develop a golden crust. Then, stir or flip the mushrooms and continue cooking for another 3-4 minutes until they are golden brown on both sides. Properly sautéing the mushrooms concentrates their flavor and gives them a delightful texture that complements the pappardelle perfectly.

As the mushrooms sauté, season them lightly with salt and pepper to enhance their natural flavors. Keep an eye on the heat to prevent burning, adjusting it as needed. Once the mushrooms are golden brown and tender, remove them from the skillet and set them aside. These sautéed mushrooms will later be tossed with the cooked pappardelle, creating a harmonious blend of flavors and textures in your final dish. Properly prepping the mushrooms is a key step in elevating the overall quality of your pappardelle with mushrooms.

Cook Pasta: Boil pappardelle until al dente, reserve pasta water for sauce consistency

To begin cooking your pappardelle with mushrooms, the first crucial step is to prepare the pasta. Start by bringing a large pot of salted water to a rolling boil. The general rule for salting pasta water is to use about 1 to 2 tablespoons of salt per gallon of water, ensuring it’s well-seasoned to enhance the flavor of the pappardelle. Once the water is boiling vigorously, carefully add the pappardelle noodles, stirring gently with a wooden spoon or tongs to prevent them from sticking together. The stirring also helps the pasta cook evenly. Follow the package instructions for cooking time, but aim to cook the pappardelle until it is al dente—tender yet still firm to the bite. This usually takes about 8 to 10 minutes, depending on the brand and thickness of the pasta.

While the pappardelle is cooking, it’s essential to monitor the pot to ensure the pasta doesn’t overcook. Taste a piece a minute or two before the suggested cooking time is up to check its texture. Al dente pasta should have a slight resistance when you bite into it, rather than being soft or mushy. This texture is ideal because it allows the pasta to hold up well when tossed with the mushroom sauce, ensuring a satisfying bite in every forkful. Remember, the pasta will continue to cook slightly when combined with the sauce, so it’s better to err on the side of undercooking it in the boiling water.

As the pappardelle nears the end of its cooking time, prepare to reserve some of the pasta water. This starchy water is a key ingredient in achieving the perfect sauce consistency. Before draining the pasta, use a measuring cup or ladle to scoop out about 1 to 1.5 cups of the pasta water and set it aside. The starches in the water will help emulsify the sauce, creating a creamy, velvety texture that clings beautifully to the pappardelle and mushrooms. Without it, the sauce may appear thin or separate, so don’t skip this step.

Once you’ve reserved the pasta water, drain the pappardelle in a colander, shaking it gently to remove excess water. Avoid rinsing the pasta, as this washes away the starches needed for sauce adherence. If you’re not immediately tossing the pasta with the sauce, you can drizzle a little olive oil over it and toss gently to prevent sticking. However, for the best results, have your mushroom sauce ready to go so you can combine the pasta with the sauce while it’s still hot. This ensures the flavors meld together seamlessly.

Finally, as you proceed to the next steps of preparing the mushroom sauce, keep the reserved pasta water close at hand. Add it gradually to the sauce as needed, stirring continuously, to achieve the desired consistency. The goal is a sauce that coats the pappardelle generously without being too thick or too thin. By cooking the pasta al dente and reserving the pasta water, you’re setting the foundation for a dish that’s both flavorful and perfectly textured, making your pappardelle with mushrooms a standout meal.

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Make Sauce: Combine mushrooms, garlic, thyme, and pasta water to create a creamy sauce

To make the creamy sauce for your pappardelle with mushrooms, start by preparing your ingredients. You’ll need a mix of mushrooms (such as cremini, shiitake, or button mushrooms) sliced evenly, fresh garlic minced, and a few sprigs of fresh thyme. These ingredients will form the base of your sauce, infusing it with earthy and aromatic flavors. Heat a large skillet over medium heat and add a generous amount of olive oil or butter. Once the fat is hot, add the mushrooms and cook them until they are golden brown and have released their moisture. This step is crucial for developing deep, savory flavors.

Next, incorporate the minced garlic and fresh thyme into the skillet. Sauté the garlic for about 1-2 minutes, being careful not to let it burn, as it can turn bitter. The garlic should become fragrant and slightly softened, while the thyme will release its herbal aroma, enhancing the sauce’s complexity. At this point, the mushrooms should be tender and caramelized, creating a rich foundation for your sauce. If the skillet looks dry, add a splash of olive oil or butter to ensure the ingredients don’t stick.

Now, it’s time to introduce the pasta water to create the creamy consistency. Reserve about 1-2 cups of pasta water before draining your pappardelle, as the starchy water will help emulsify the sauce. Gradually add the pasta water to the skillet, stirring continuously. The starch from the water will thicken the sauce naturally, binding the mushrooms, garlic, and thyme into a luscious coating for the pasta. Start with about ½ cup of pasta water and add more as needed to achieve the desired consistency. The sauce should be creamy but not overly thick, allowing it to cling to the pappardelle without becoming heavy.

As you combine the pasta water with the mushrooms and aromatics, taste the sauce and adjust the seasoning. Add salt and pepper to enhance the flavors, and if desired, a squeeze of lemon juice can brighten the dish. Let the sauce simmer gently for a few minutes to allow the flavors to meld together. This step ensures that every component of the sauce is harmonious and well-integrated. The creamy texture should be smooth and velvety, ready to coat the wide ribbons of pappardelle.

Finally, toss the cooked pappardelle directly into the skillet with the sauce, ensuring the pasta is well-coated. Use tongs to gently mix the pasta with the sauce, adding a bit more pasta water if needed to loosen the consistency. The goal is to create a cohesive dish where the creamy mushroom sauce complements the hearty pappardelle. Serve immediately, garnished with freshly grated Parmesan cheese and an extra sprinkle of thyme for a visually appealing and flavorful finish. This method of combining mushrooms, garlic, thyme, and pasta water results in a creamy, satisfying sauce that elevates the entire dish.

Serve: Toss pasta with sauce, garnish with Parmesan and fresh herbs

Once your pappardelle is cooked al dente and your mushroom sauce is rich and flavorful, it’s time to bring the dish together for serving. Start by reserving a small amount of the pasta cooking water—about ½ cup—as it will help emulsify the sauce and create a silky texture. Drain the pasta, then immediately transfer it to the skillet or pan where your mushroom sauce is waiting. This ensures the pasta stays hot and absorbs the flavors of the sauce. Toss the pappardelle gently with the sauce over medium heat for about 1-2 minutes, adding a splash of the reserved pasta water if needed to loosen the sauce and coat the pasta evenly. The goal is to create a harmonious marriage between the wide, ribbon-like pappardelle and the earthy mushroom sauce.

Next, focus on the final presentation. Transfer the tossed pasta and sauce to a large serving platter or individual plates, ensuring the dish looks as inviting as it tastes. The pappardelle should be generously coated in the mushroom sauce, with the mushrooms and any aromatics (like garlic or shallots) evenly distributed throughout. At this stage, the dish is nearly complete, but the garnishes will elevate it from simple to spectacular. Grate a generous amount of fresh Parmesan cheese over the pasta, allowing it to melt slightly from the heat of the dish. The Parmesan adds a sharp, nutty flavor that complements the umami richness of the mushrooms.

Fresh herbs are the next essential garnish to brighten both the flavor and appearance of the dish. Chop a handful of fresh herbs—such as parsley, thyme, or basil—and sprinkle them over the pasta. Parsley adds a fresh, clean note, while thyme brings a subtle earthy aroma, and basil contributes a hint of sweetness. The herbs should be added just before serving to preserve their vibrant color and flavor. Avoid overloading the dish with too many herbs; a light, even sprinkle is enough to enhance the overall experience.

For an extra touch of elegance, consider adding a final drizzle of high-quality extra virgin olive oil or a few flakes of sea salt over the garnished pasta. This not only adds a luxurious finish but also ties all the flavors together. If desired, you can also add a twist of freshly ground black pepper for a bit of warmth. The combination of the creamy sauce, tender pappardelle, and the sharp, herbal garnishes creates a dish that is both comforting and sophisticated.

Finally, serve the pappardelle with mushrooms immediately while it’s hot, as pasta dishes are best enjoyed fresh. Encourage your guests to twirl their forks into the wide noodles, savoring the interplay of textures and flavors. The Parmesan and herbs should be the last notes they taste, leaving a memorable impression. This step—tossing, garnishing, and serving with care—transforms a simple pasta dish into a restaurant-quality meal that celebrates the earthy, rich flavors of mushrooms and the elegance of pappardelle.

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