Pappardelle ai Funghi (40 Minute Dinner)
A luxurious pasta with wide ribbons of pappardelle, mixed mushrooms, cream, Parmigiano Reggiano, and fresh herbs. Elegant enough for entertaining yet simple enough for a weeknight!
Equipment
- Large sauté pan or Dutch oven (wide enough to avoid crowding the mushrooms)
- Large pot for boiling pasta
- Microplane or grater
- Tongs or pasta fork
Ingredients
- 12 ounces pappardelle pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots finely chopped
- 3 garlic cloves thinly sliced
- 1 pound mixed mushrooms cremini, shiitake, oyster, maitake, torn or sliced
- 1 teaspoon kosher salt plus more for pasta water
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes optional
- ¼ cup dry white wine
- ¾ cup heavy cream
- ½ cup finely grated Parmigiano Reggiano plus more for serving
- 2 teaspoons fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- Optional: drizzle of white or black truffle oil for finishing
Instructions
- Bring a large pot of salted water to a boil. Cook 12 ounces of pappardelle until just shy of al dente. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, heat 2 tablespoons olive oil and 2 tablespoons butter in a wide sauté pan over medium heat. Add 2 chopped shallots and cook until soft, about 3–4 minutes. Add 3 sliced garlic cloves and cook for 30 seconds more.
- Add 1 pound of mixed mushrooms to the pan. Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon crushed red pepper flakes (if using). Spread them out in an even layer and let them cook undisturbed for 3–4 minutes so they can develop golden color.
- Then stir and continue cooking until deeply browned and tender, about 10–12 minutes total. Use a large pan to avoid overcrowding—this is key to caramelizing instead of steaming.
- Pour in ¼ cup dry white wine and let it bubble for 1–2 minutes to cook off the alcohol. Lower the heat and stir in ¾ cup heavy cream. Simmer for 3–4 minutes until slightly thickened.
- Add the cooked pappardelle, ½ cup grated Parmigiano Reggiano, 2 teaspoons thyme, and 2 tablespoons parsley to the pan. Toss everything together gently, adding reserved pasta water a little at a time as needed to create a glossy, silky sauce that clings to the noodles.
- Divide between bowls and top with extra Parmigiano and a drizzle of truffle oil, if using. Garnish with more fresh herbs and cracked black pepper.
Notes
Expert Tips from My Kitchen
- Use a wide pan so mushrooms caramelize instead of steaming.
- Don’t stir mushrooms right away! Let them sit to develop golden color.
- Reserve pasta water; it’s the secret to a silky sauce that clings to noodles.
- Fresh Parmigiano Reggiano makes a big difference—grate it yourself.
- Add truffle oil sparingly; a little goes a long way.
Serving Suggestions
- Wine Pairing: A glass of earthy Pinot Noir or Barolo complements the mushrooms perfectly.
- Swap pappardelle for tagliatelle or fettuccine if needed.
- Add sautéed spinach or kale for a green boost.
- Serve with a simple arugula salad and crusty bread to complete the meal.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or pasta water to loosen the sauce.
- Not recommended for freezing, as the cream sauce can separate.
Nutrition Facts
Calories: 716kcalCarbohydrates: 71gProtein: 16gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 137mgSodium: 628mgPotassium: 631mgFiber: 6gSugar: 6gVitamin A: 1007IUVitamin C: 3mgCalcium: 75mgIron: 2mg
Tried this recipe?Let us know how it was!