1 1/2poundsmixed mushrooms trimmed and sliced (thickly) or chopped into 1-inch pieces(I used portobello and shiitake)
Kosher salt and freshly ground pepper
2tablespoonsunsalted butter
4clovesgarlicminced
2teaspoonschopped fresh thyme or rosemary
Red pepper flakesto taste
1/2cupdry white wine
1cupvegetable or chicken broth
¼cupchopped fresh parsley
½cupgrated parmesanor pecorino or grana padano
1pound(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.