Laura Smith
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 enhance the mushroom’s umami profile, while a touch of cream or grated Parmesan adds a luxurious finish. The pappardelle is cooked al dente and tossed with the mushroom sauce, ensuring every strand is coated in the savory mixture. Garnished with fresh parsley or a sprinkle of cheese, this dish is a celebration of rustic Italian cuisine, perfect for a cozy dinner or special occasion.
| Characteristics | Values |
|---|---|
| Dish Name | Pappardelle with Mushrooms |
| Cuisine | Italian |
| Main Ingredients | Pappardelle pasta, mixed mushrooms (e.g., cremini, shiitake, oyster), garlic, olive oil, butter, Parmesan cheese, parsley, thyme, white wine (optional), chicken or vegetable broth |
| Cooking Time | 30-40 minutes |
| Servings | 4 |
| Difficulty | Intermediate |
| Key Techniques | Sautéing, boiling, emulsifying sauce |
| Flavor Profile | Earthy, savory, umami-rich |
| Dietary Info | Vegetarian (can be vegan if butter and Parmesan are omitted) |
| Pairings | Dry white wine, green salad, garlic bread |
| Storage | Best served fresh; leftovers can be refrigerated for up to 2 days |
| Tips | Use fresh, high-quality mushrooms; cook pasta al dente; reserve pasta water for sauce consistency |
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What You'll Learn
- Ingredients: List all necessary items, including pasta, mushrooms, garlic, butter, cream, and Parmesan
- Prep Mushrooms: Clean, slice, and sauté mushrooms until golden brown for rich flavor
- Cook Pasta: Boil parpadelle al dente, reserve pasta water for sauce consistency
- Make Sauce: Combine garlic, butter, cream, and mushrooms; simmer until thickened
- Serve: Toss pasta with sauce, garnish with Parmesan and fresh herbs
Ingredients: List all necessary items, including pasta, mushrooms, garlic, butter, cream, and Parmesan
To create a delicious plate of Pappardelle with Mushrooms, you'll need to gather a few key ingredients that will form the foundation of your dish. Start with the pasta itself: pappardelle, a broad, flat ribbon-like pasta that pairs beautifully with hearty sauces. Opt for high-quality, dried pappardelle, or if you're feeling adventurous, try making it fresh at home. The star of this dish is, of course, the mushrooms. Choose a mix of wild mushrooms such as shiitake, cremini, and oyster mushrooms for a rich, earthy flavor. If wild mushrooms are unavailable, cremini or button mushrooms will work well too.
Next, focus on the aromatics and fats that will build the sauce. Garlic is essential, adding a pungent, savory depth to the dish. Use fresh garlic cloves, finely minced or sliced, depending on your preference. Butter serves as the base fat, providing a rich, velvety mouthfeel to the sauce. For added indulgence, heavy cream is incorporated to create a luscious, creamy texture that coats the pasta and mushrooms perfectly. Ensure the cream is room temperature to avoid curdling when added to the sauce.
To finish the dish, Parmesan cheese is a must. Grate fresh Parmesan for the best flavor, as pre-shredded varieties often lack the same complexity. The Parmesan not only adds a salty, umami kick but also helps thicken the sauce slightly, creating a harmonious blend of flavors. Additionally, consider having fresh parsley or thyme on hand for a burst of freshness and color, though these are optional.
Don’t forget the pantry staples: salt and black pepper for seasoning. These are crucial to enhance the natural flavors of the mushrooms and garlic. You’ll also need a splash of olive oil to sauté the mushrooms and prevent the butter from burning. If you’d like a hint of acidity, a squeeze of lemon juice at the end can brighten the dish, though this is entirely optional.
Finally, prepare water for boiling the pasta, and don’t forget to reserve some pasta water before draining. The starchy pasta water is a secret weapon, helping to emulsify the sauce and ensure it clings beautifully to the pappardelle. With these ingredients assembled, you’re ready to transform them into a comforting, restaurant-quality meal.
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Prep Mushrooms: Clean, slice, and sauté mushrooms until golden brown for rich flavor
To begin preparing the mushrooms for your parpadelle dish, start by selecting the right type of mushrooms. Cremini, shiitake, or a mix of wild mushrooms work exceptionally well for this recipe due to their robust flavor and meaty texture. Once you have your mushrooms, it’s crucial to clean them properly. Avoid soaking them in water, as mushrooms absorb moisture quickly, which can dilute their flavor. Instead, use a damp paper towel or a soft brush to gently wipe away any dirt or debris from the mushroom caps and stems. This method ensures the mushrooms remain dry and ready for cooking.
After cleaning, the next step is to slice the mushrooms. Aim for uniform slices, about ¼ inch thick, to ensure even cooking. If you’re using larger mushrooms like portobellos, consider cutting them into bite-sized pieces. Proper slicing not only enhances the presentation but also allows the mushrooms to cook evenly and develop a consistent texture. Once sliced, set the mushrooms aside while you prepare the sauté pan.
Heat a large skillet or sauté pan over medium-high heat and add a generous amount of olive oil or butter—about 2-3 tablespoons. The fat is essential for achieving that golden-brown crust and rich flavor. Allow the oil to heat until it shimmers but not smoke, as this indicates it’s hot enough to cook the mushrooms properly. Carefully add the sliced mushrooms to the pan in a single layer, avoiding overcrowding, which can cause them to steam instead of sear. If necessary, cook the mushrooms in batches to maintain even heat distribution.
As the mushrooms cook, resist the urge to stir them constantly. Let them sit undisturbed for 2-3 minutes to allow one side to develop a deep golden-brown color. Once browned, flip or stir the mushrooms and continue cooking for another 2-3 minutes until both sides are caramelized. This browning process, known as the Maillard reaction, enhances the mushrooms’ umami flavor, making them a standout ingredient in your parpadelle dish. Season the mushrooms with a pinch of salt and pepper during the last minute of cooking to bring out their natural flavors.
Finally, once the mushrooms are golden brown and tender, remove them from the pan and set them aside while you prepare the rest of the dish. The sautéed mushrooms will serve as a flavorful base for your parpadelle, adding depth and richness to the overall recipe. Properly prepping the mushrooms—cleaning, slicing, and sautéing them to perfection—ensures they become a highlight of your meal, complementing the pasta and other ingredients beautifully.
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Cook Pasta: Boil parpadelle al dente, reserve pasta water for sauce consistency
To begin cooking your parpadelle with mushrooms, the first crucial step is to focus on the pasta itself. Start by bringing a large pot of generously salted water to a rolling boil. The salt is essential as it seasons the pasta from within, enhancing its overall flavor. Once the water is boiling, carefully add the parpadelle, ensuring it doesn’t clump together by gently stirring it with a wooden spoon or tongs. Follow the package instructions for cooking time, but aim to cook the pasta *al dente*—a term that means "to the tooth," indicating a slight firmness when bitten. This texture is ideal as it allows the pasta to hold up well when tossed with the mushroom sauce later.
While the pasta cooks, keep a close eye on the timer and prepare a heatproof measuring cup or bowl. Just before draining the pasta, scoop out about 1 to 1.5 cups of the starchy pasta water and set it aside. This reserved water is a secret weapon in achieving the perfect sauce consistency. The natural starches in the water help emulsify the sauce, creating a creamy, velvety texture that clings beautifully to the parpadelle. Without it, the sauce might appear thin or separate, so don’t skip this step.
Once the pasta is cooked *al dente*, promptly drain it in a colander, shaking off excess water but not rinsing it. Rinsing would remove the starches needed for sauce adherence. If you’re not ready to toss the pasta with the sauce immediately, return it to the pot and drizzle a small amount of olive oil over it, tossing gently to prevent sticking. However, for the best results, aim to combine the pasta with the mushroom sauce while it’s still hot, as this allows the flavors to meld seamlessly.
The reserved pasta water should be kept warm and within reach as you prepare the mushroom sauce. Add it gradually, a splash at a time, to adjust the sauce’s consistency. If the sauce seems too thick, the water will thin it out while maintaining its richness. Conversely, if the sauce is too thin, allowing it to simmer briefly will reduce it, but the pasta water ensures you can control the texture without compromising flavor. This step is key to achieving a harmonious balance between the parpadelle and the mushroom sauce.
Finally, after tossing the pasta with the sauce, taste and adjust the seasoning if needed. The reserved pasta water not only helps with consistency but also ensures the dish remains cohesive and restaurant-quality. By mastering this technique of cooking parpadelle *al dente* and utilizing the pasta water, you’ll elevate your mushroom pasta dish, making it both comforting and elegant.
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Make Sauce: Combine garlic, butter, cream, and mushrooms; simmer until thickened
To begin making the sauce for your parpadelle with mushrooms, start by preparing the ingredients. Finely chop 4-5 cloves of garlic, ensuring they are minced to release their full flavor. Next, clean and slice 500 grams of mixed mushrooms, such as cremini, shiitake, or button mushrooms, depending on your preference. Having all ingredients prepped and within reach will streamline the cooking process, allowing you to focus on building flavors.
In a large skillet or saucepan, melt 4 tablespoons of unsalted butter over medium heat. The butter should coat the bottom of the pan evenly, creating a rich base for the sauce. Once the butter is melted, add the minced garlic to the pan. Sauté the garlic for about 1-2 minutes, stirring frequently to prevent burning. The garlic should become fragrant and slightly golden, infusing the butter with its aromatic essence. This step is crucial for developing the depth of flavor in your sauce.
After the garlic has sautéed, add the sliced mushrooms to the pan. Increase the heat slightly to medium-high and cook the mushrooms for 5-7 minutes, stirring occasionally. The mushrooms will release their moisture initially, but as they cook, the liquid will evaporate, and they will begin to brown. This browning process, known as caramelization, adds a nutty, earthy flavor to the mushrooms, enhancing the overall taste of the sauce.
Once the mushrooms are browned, pour in 1 cup of heavy cream, stirring it into the mushroom and garlic mixture. Allow the cream to come to a gentle simmer, reducing the heat to medium-low if necessary. Let the sauce simmer for 8-10 minutes, or until it has thickened to a luxurious, coat-the-back-of-a-spoon consistency. Stir the sauce occasionally during this process to prevent it from sticking to the bottom of the pan and to ensure even thickening. The cream will reduce and meld with the flavors of the garlic and mushrooms, creating a rich, velvety sauce.
As the sauce simmers and thickens, taste it and adjust the seasoning with salt and freshly ground black pepper. You might also add a pinch of nutmeg or a splash of white wine for added complexity, although these are optional. The goal is to achieve a harmonious balance of flavors, with the creaminess of the sauce complementing the earthy mushrooms and aromatic garlic. Once the sauce has reached the desired consistency and flavor, it’s ready to be tossed with your cooked parpadelle, creating a decadent and satisfying dish.
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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 creamy, it's time to bring the dish together. Start by reserving a cup of the pasta cooking water; this starchy water will help bind the sauce to the pasta. Drain the pappardelle and immediately transfer it to the skillet or pan where your mushroom sauce is waiting. Use tongs to gently toss the pasta with the sauce, ensuring each ribbon is coated evenly. If the sauce seems too thick, gradually add small amounts of the reserved pasta water to achieve a silky, clinging consistency. This step is crucial for a cohesive and luxurious final dish.
Next, focus on the garnishes that will elevate the dish. Finely grate a generous amount of Parmesan cheese over the pasta, allowing some to melt slightly into the sauce while leaving enough to add a sharp, salty contrast on top. The Parmesan not only adds depth of flavor but also a delightful texture. Follow this by sprinkling freshly chopped herbs—such as parsley, thyme, or basil—over the dish. These herbs bring a burst of freshness and color, balancing the earthy richness of the mushrooms and cream.
For a polished presentation, transfer the tossed pappardelle to a large serving platter or individual plates. Arrange the pasta in loose, cascading folds to showcase its width and texture. Drizzle any remaining sauce from the pan over the top to ensure every bite is saucy and flavorful. If desired, add an extra sprinkle of Parmesan and herbs just before serving to keep them vibrant and aromatic.
Finally, serve the pappardelle with mushrooms immediately while it’s hot and at its best. Encourage diners to twirl the wide ribbons onto their forks, savoring the creamy mushroom sauce and the interplay of textures. The garnish of Parmesan and fresh herbs should be the first thing they notice, inviting them to dive into a dish that’s both comforting and sophisticated. This final step transforms a simple pasta dish into a restaurant-worthy meal.
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Frequently asked questions
Cremini, shiitake, or porcini mushrooms work best due to their rich, earthy flavor, but you can use any fresh mushrooms you prefer.
Boil the parpadelle in salted water until al dente, following the package instructions, usually around 8–10 minutes. Reserve some pasta water before draining.
Sautéing the mushrooms in butter or olive oil over medium-high heat is ideal, as it enhances their flavor and creates a golden-brown crust.
Yes, adding a splash of heavy cream can make the sauce richer and creamier, but it’s optional—the dish is delicious with just butter, garlic, and mushrooms too.
Fresh thyme, parsley, and garlic are excellent additions. A pinch of red pepper flakes or grated Parmesan cheese can also elevate the dish.
