Pappardelle with Mushroom Sauce

Without any cream added, this Pappardelle with Mushroom Sauce is luscious and satisfying and the perfect cozy dish for chilly evenings.

I recently returned from a quick trip to Northern Italy where it was prime porcini mushroom season. Every restaurant had dishes featuring this king of mushrooms which Italians consider to be a delicacy. Let me tell you, I was in heaven. I absolutely loooove mushrooms of any kind. If Canadian customs would have allowed it, I would have brought home a whole suitcase stuffed with wild mushrooms that were being sold at the side of the road.

Wild mushrooms do not abound where I live, but I can still make stupendously delicious dishes with some common varieties from the farmer’s market or even the grocery store. This pappardelle with mushroom sauce is one of them.

If you love mushrooms and are looking for more vegetarian meals, you simply must make this Pappardelle with Mushroom Sauce. It’s exquisite.

About The Recipe

Pappardelle ai funghi (pappardelle pasta with mushrooms) is a classic seasonal dish that shows off lush and juicy mushrooms like no other. Italians keep the mushroom sauce simple; a heap of sliced mushrooms cook in a hot skillet with some aromatics, a bit of wine and some broth. Cream is optional. I leave it out — the emulsification of pasta water, butter and cheese creates a creamy silky sauce without the need for cream and makes for a satisfying pasta meal that still feels light. A handful of chopped fresh parsley offers a welcome pop of brightness.

To envelop the silky mushroom sauce, fresh egg noodles would be sublime. But dried egg-dough noodles or a good quality dried pasta will be just as lovely. Regardless of which pasta you use, or which mushrooms, this is the ultimate comfort dish for cooler temperatures. I just know you will love it as much as we do.

Ingredients And Substitutions

• Mushrooms — For this recipe, it is best to use a variety of mushrooms. You can use just one kind of mushroom, like cremini or portobello, but a variety will add more interest and create better depth of flavour. If you can find wild mushrooms at a farmer’s market, they would be ideal here. Otherwise, just use a variety of mixed mushrooms such as shiitake, oyster, portobello, cremini, etc. It will seem like a lot of mushrooms but keep in mind they cook down considerably.
• Extra virgin olive oil — to sauté the aromatics and mushrooms.
• Butter — To add flavour and creaminess. Vegan butter will also work, or use a little more olive oil.
• Shallots — I love the mild, delicate flavour of shallots fro this dish but regular onions will work.
• Dry white wine — Use one that you’d like to drink. If you prefer to leave it out, use just a little splash of broth.
• Broth — Vegetable or chicken broth, along with pasta water, is used to make sauce.
• Kosher salt and freshly ground black pepper — For seasoning.
• Garlic cloves — Fresh garlic is essential here for adding some sharp pungent flavour to the dish. I add quite a bit but use less (or more) if you prefer.
• Thyme, Rosemary, and/or parsley — Fresh herbs add brightness and great flavour. I used thyme and parsley but rosemary and mushrooms make great partners as well.
• Red pepper flakes — Optional, but adds a nice kick.
• Parmesan — For loads of salty, umami flavour. You can also use pecorino or grana padano.
• Pasta — I love using a long past shape such as dried egg-dough pappardelle for this recipe but just about any shape or kind of pasta will work. Just be sure undercook it by a few minutes because it will continue to cook in the skillet when added to the mushrooms.
• Flaky sea salt, Optional, for garnish.

How To Clean Mushrooms

So much controversy exists around this topic. Some say never to wash mushrooms with water as they will become water logged and have a diluted flavour and slimy texture when cooked. Instead, they suggest to use a cloth or paper towels to wipe off any dirt.

Others insist mushrooms may contain debris and bacteria that must be washed or soaked with water. So what’s the deal?

Mushrooms are indeed porous and tend to soak up water like a sponge so it is best to avoid water when cleaning them, if possible. If you buy packaged mushrooms from the grocery store, these have been farmed in sterile conditions and will likely not need any cleaning at all. For farmed, un-packaged mushrooms, I give them a quick wipe with a cloth to remove any bits of dirt they may have picked up from rolling around in the open case.

Wild mushrooms, on the other hand, may come with a lot of dirt and debris that require more than a simple cloth-wipe to clean. I like to give these mushrooms a quick dip in a bowl of cold water, swish them around quickly, then dry each individually with a clean tea towel. To ensure they are really dry before you cook them, lay them out in a single layer on a sheet pan that is lined with paper towels for about an hour or so.

How To Make Pappardelle With Mushroom Sauce

1. Start by cleaning the mushrooms if necessary (see above). Slice the mushrooms thickly (you can tear softer ones in half).
2. Bring a large pot of salted water to a boil.
3. While the water is boiling make the mushroom sauce. In a large skillet heat the olive oil over medium-high heat. Add the shallots and cook, stirring frequently, until softened, but not browned, about 1-2 minutes. Increase the heat to high and add all of the mushrooms to the pan giving them a quick toss to coat in oil, then leave them undisturbed (no stirring) for 3-4 minutes. Give them a stir, add 1/2 teaspoon salt, and continue to cook, tossing once or twice, for another 3-4 minutes or until the mushrooms become tender and their liquid evaporates.
4. Reduce heat to medium and add the butter, garlic, thyme, crushed red pepper flakes (if using), and a generous pinch of salt and pepper and sauté for 1 minute. Pour in the wine and cook for another minute. Add the broth and simmer until sauce slightly reduces, about 2-3 minutes.
5. Meanwhile add the pasta to the boiling water and cook until al dente. Using tongs, transfer the pasta to the pan, along with 1/4 cup pasta water. Drizzle with olive oil, sprinkle with the parsley, and toss to coat. If the sauce seems a bit dry, add another 1/4 cup pasta water. Remove the skillet from the heat, and sprinkle with the grated cheese. Toss and serve immediately, passing more grated parmesan at the table and flaky salt for sprinkling, if desired.

Serving Suggestions

This delicious pappardelle with mushroom sauce needs nothing more than a green salad on the side. If you’d like to serve it with meat, this lemon chicken would be excellent, or this simple grilled chicken.

Storage Suggestions

This pappardelle with mushroom sauce is beast eaten as soon as it is made. That said, it will keep well in the fridge, in an airtight container for 3-4 days.

To reheat it, I suggest heating 1 cup broth (or water) in a skillet over medium heat. Add the pasta and heat, tossing gently, until warmed through.

More Fall Dishes To Try

• Butternut Squash Risotto (Instant Pot or Stovetop)
• Stuffed Delicata Squash
• Italian Meatballs (Popular!)
• Chicken Milanese
• Indian Spiced Shepherd’s Pie

If  you give this Pappardelle with Mushroom Sauce recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!

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Pappardelle with Mushroom Sauce

Author: Sandra Valvassori

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 4 to 6

Ingredients  

1x2x3x

• ¼ cup extra virgin olive oil plus more for drizzling
• 2 medium shallots, thinly sliced
• 1 1/2 pounds mixed mushrooms trimmed and sliced (thickly) or chopped into 1-inch pieces (I used portobello and shiitake)
• Kosher salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 4 cloves garlic minced
• 2 teaspoons chopped fresh thyme or rosemary
• Red pepper flakes to taste
• 1/2 cup dry white wine
• 1 cup vegetable or chicken broth
• ¼ cup chopped fresh parsley
• ½ cup grated parmesan or pecorino or grana padano
• 1 pound (500g) fresh or dried pappardelle (I use egg-dough dried pappardelle – can also use bucatini, tagliatelle, fettuccini)

Instructions 

• Bring a large pot of generously salted water to a boil.
• While the water is boiling make the mushroom sauce. In a large skillet heat the olive oil over medium-high heat. Add the shallots and cook, stirring frequently, until softened, but not browned, about 1-2 minutes. Increase the heat to high and add all of the mushrooms to the pan giving them a quick toss to coat in oil, then leave them undisturbed (no stirring) for 3-4 minutes. Give them a stir, add 1/2 teaspoon salt, and continue to cook, tossing once or twice, for another 3-4 minutes or until the mushrooms become tender and their liquid evaporates.
• Reduce heat to medium and add the butter, garlic, thyme, crushed red pepper flakes (if using), and a generous pinch of salt and pepper and sauté for 1 minute. Pour in the wine and cook for another minute. Add the broth and simmer until sauce slightly reduces, about 2-3 minutes.
• Meanwhile add the pasta to the boiling water and cook until al dente. Using tongs, transfer the pasta to the pan, along with 1/4 cup pasta water. Drizzle with olive oil, sprinkle with the parsley, and toss to coat.
• If the sauce seems a bit dry, add another 1/4 cup pasta water. Remove the skillet from the heat, and sprinkle with the grated cheese. Toss and serve immediately, passing more grated parmesan at the table and flaky salt for sprinkling, if desired.

Notes

Storage Suggestions: This pappardelle with mushroom sauce is beast eaten as soon as it is made. That said, it will keep well in the fridge, in an airtight container for 3-4 days.

To reheat: I suggest heating 1 cup broth (or water) in a skillet over medium heat. Add the pasta and heat, tossing gently, until warmed through.

Keywords: Pasta with mushrooms, mushroom sauce, no-cream mushroom sauce, pappardelle with mushrooms

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