Caramelized Wild Mushroom Pappardelle (Print)
Tender pappardelle, caramelized mushrooms, cream, and parmesan combine for rich, savory comfort food.
# Components:
01 - 12 ounces pappardelle pasta
02 - 2 tablespoons olive oil
03 - 2 tablespoons unsalted butter
04 - 1 pound wild mushrooms, cleaned and sliced (such as cremini, shiitake, or oyster)
05 - 4 cloves garlic, minced
06 - 1 shallot, finely chopped
07 - 1/2 teaspoon fresh thyme leaves
08 - 1/4 cup dry white wine (optional)
09 - 1/2 cup heavy cream
10 - 1/3 cup grated parmesan cheese
11 - Salt, to taste
12 - Black pepper, to taste
13 - Fresh parsley, chopped, for garnish
# Directions:
01 - Cook pappardelle in a large pot of generously salted boiling water according to package instructions. Reserve 1/2 cup pasta cooking water, then drain and set pasta aside.
02 - In a large skillet over medium heat, combine olive oil and butter. Add sliced wild mushrooms and cook undisturbed for 5 to 7 minutes until mushrooms are golden brown and caramelized.
03 - Add finely chopped shallot and minced garlic to the mushrooms. Cook for 2 to 3 minutes until fragrant. Stir in fresh thyme and cook for 30 seconds.
04 - Pour in dry white wine, scraping any browned bits from the pan. Allow the wine to reduce for 1 to 2 minutes.
05 - Lower the heat to low. Add heavy cream and stir to combine. Simmer for 2 minutes until slightly thickened.
06 - Add cooked pappardelle to the skillet along with reserved pasta water and grated parmesan. Toss until pasta is evenly coated in the sauce.
07 - Season to taste with salt and black pepper. Serve immediately, garnished with chopped fresh parsley and additional parmesan if desired.
# Expert Advice:
01 -
- Rich earthy flavors from a symphony of wild mushrooms
- Creamy sauce that perfectly coats every strand of pasta
- Ready in under an hour for elegant yet easy entertaining
- Customizable with mushrooms based on season or availability
02 -
- High in protein thanks to mushrooms and parmesan
- Leftovers taste even better the next day
- Makes an impressive vegetarian main course
03 -
- Always get the pan hot enough to truly caramelize the mushrooms Pat the mushrooms dry or they will steam not brown
- Freshly grated parmesan gives a superior melt and taste Avoid letting the cream boil so the sauce stays silky and smooth