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An overhead view of a pan of creamy mushroom pappardelle on a light blue background.

Creamy Wild Mushroom Pappardelle

By Natalie Marble
If you're craving the ultimate comfort food, this Creamy Wild Mushroom Pappardelle Pasta is exactly what you need! Wide ribbons of pappardelle are coated in a luxurious, glaze-like sauce that's light yet bursting with deep, complex flavors, and studded with a wide variety of earthy wild mushrooms that are plentiful and cooked to perfection!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 728 kcal

Ingredients
  

  • 3 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 lbs mushrooms (any mix of wild mushrooms: shiitake, oyster, cremini, maitake, shimeji, etc.)
  • 4 garlic cloves (finely chopped)
  • 2 shallots (finely chopped)
  • 2 tbsp fresh thyme leaves
  • 1 lb pappardelle pasta
  • 1/2 cup chicken broth ((or vegetable broth or mushroom broth))
  • 1/3 cup sherry vinegar
  • 1/3 cup heavy cream
  • 3 tbsp parsley (finely chopped)

Instructions
 

  • Bring a large pot of salted water to a boil.
  • Prep the vegetables by finely chopping the garlic, shallots, and parsley and setting them aside. For cremini and shiitake mushrooms, remove the stems and slice them 1/4-inch thick. Oyster and maitake mushrooms should have the bottoms of the stems cut off and then you can gently pull them apart into large bite-sized pieces. And shimeji mushrooms can just have the bottoms of the stems trimmed off and the mushrooms left whole. Set all of them aside.
  • Heat a large skillet or saute pan over high heat. Add the olive oil and butter.
  • Add the mushrooms and let them sit, undisturbed, for 3-5 minutes. Stir them around and continue to let them sit and get nice and golden brown.
  • Reduce to medium or medium-high heat and add the shallots, garlic, and thyme, and let cook for 2-3 minutes. Season with salt and pepper.
  • Add the broth and scrape up any browned bits on the bottom of the pan.  Let the stock reduce until the pan is dry.
  • Add the pasta to the boiling water to cook.
  • Next, add the sherry vinegar. Again, stir everything around and let it reduce until the pan is dry.
  • Add the cream and let it simmer over low heat.
  • When the pasta is al dente, using tongs transfer the cooked pasta to the mushroom sauce, along with a cup of pasta cooking water. Stir everything together, coating the pasta and letting it simmer until the sauce is reduced.
  • Take a taste and add any salt and pepper, if necessary.
  • Sprinkle with fresh parsley and serve. ENJOY!

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Notes

  • Be sure to let the mushrooms fully release their liquid before finishing the sauce - this will lead to a superior texture and flavor.
  • Always lift the pasta from the pasta water instead of pouring the pasta and water into a colander.  This way, you always have more starchy pasta water for the sauce, should you need it, which helps form the body of the sauce and helps it cling to the pasta.
  • If your timing is a little off, and you find that your sauce is done before the pasta is done cooking, turn the heat off the sauce until you're ready to proceed with the recipe, instead of over-cooking the sauce. Then, when you're ready to add the pasta to the sauce, turn the heat back on.

Nutrition

Calories: 728kcalCarbohydrates: 94gProtein: 25gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 134mgSodium: 90mgPotassium: 1150mgFiber: 7gSugar: 9gVitamin A: 957IUVitamin C: 17mgCalcium: 92mgIron: 5mg
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