Description
A creamy and comforting Mushroom Pappardelle recipe featuring sautéed portobello mushrooms in a rich thyme-infused cream sauce, tossed with wide, tender pappardelle pasta. Ready in 30 minutes, this dish delivers a deliciously satisfying meal perfect for mushroom lovers.
Ingredients
For the Mushroom Sauce
- 4 large portobello mushrooms
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup chicken bone broth
- 1 cup heavy cream
- 2 tablespoons fresh thyme leaves, chopped
- ½ cup Parmigiano-Reggiano, grated, plus more for garnish
- ¼ teaspoon black pepper
- Kosher salt, to taste
- 2 tablespoons fresh parsley, chopped for garnish
For the Pasta
- 1 pound dried pappardelle
- 1 tablespoon kosher salt
Instructions
- Prepare the mushrooms: Clean the mushrooms by flipping them upside down and gently twisting off the stems with your hands. Use a spoon to scrape off the gills from the underside of each mushroom cap. Turn the caps back over and slice each in half. Then slice each half into evenly sized strips about ¼ inch thick.
- Start the mushroom sauce: Heat the olive oil in a large skillet or sauté pan over medium heat. Add the diced onions and sauté until soft and translucent, about 3 to 4 minutes. Add the minced garlic and sauté for another minute until golden and fragrant. Then add the sliced portobello mushrooms and cook until tender, approximately 8 to 10 minutes.
- Cook the pasta: While the mushrooms are cooking, bring a large pot of water to a boil. Add 1 tablespoon of kosher salt and stir. Add the dried pappardelle and cook until just under the package’s al dente time, about 1 minute less than recommended, then drain, reserving ½ cup of the pasta water.
- Finish the mushroom sauce: Stir the chicken bone broth into the mushroom mixture and let it simmer for 2 minutes to reduce slightly. Stir in the heavy cream and fresh thyme, then let the sauce simmer for another 1 to 2 minutes until it thickens slightly. Add the grated Parmigiano-Reggiano and stir until melted evenly. Season with ¼ teaspoon black pepper and salt to taste.
- Combine the pasta and sauce: Add the drained pappardelle to the pan with the mushroom sauce. Toss well to coat the pasta evenly. Gradually add reserved pasta water in small amounts until the sauce reaches your desired consistency. Adjust seasoning with additional salt if needed.
- Garnish and serve: Sprinkle fresh chopped parsley and extra grated Parmigiano-Reggiano over the pasta. Serve immediately while warm and enjoy this creamy mushroom delight.
Notes
- To clean mushrooms thoroughly, avoid washing them directly under water as they absorb moisture; instead, use a dry paper towel or brush.
- Bone broth adds depth and richness, but vegetable broth can be substituted for a vegetarian version.
- Cooking the pasta slightly under al dente allows it to finish cooking in the sauce without becoming mushy.
- Reserve some pasta water to loosen the sauce and help it adhere well to the noodles.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich and creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
