Wild Mushroom Pappardelle
This is such a yummy pasta! Silky pappardelle noodles with wild mushrooms, shallots, garlic, white wine, fresh thyme, lots of Parmesan and a sprinkling of parsley! Rich and earthy and no butter or cream! And it only takes 20 minutes to make! It’s a favorite at the cabin…I use morels in the spring if I’m lucky enough to find them!
Author: Ruth Guerri
Serves: 2 - 4
- 6 oz of pappardelle pasta (or other pasta with egg)
- 1 Tbs of olive oil
- 2 shallots, minced
- 4 garlic cloves, minced
- 1 lb of assorted wild mushrooms (*shitakes, oyster, creminis, chanterelles)
- 1 Tbs of fresh thyme leaves
- ½ tsp of salt
- ¼ tsp of pepper
- ⅓ cup of dry white wine
- 1 cup of chicken broth
- ⅓ cup of parsley, chopped
- ¾ cup of freshly grated parmesan cheese
- Bring a large pot of salted water to the boil and cook the pasta al dente, drain, add back to the pot, stir in a little olive oil and keep warm.
- In a large skillet, over medium/high heat, add in the oil and saute the shallots and garlic for 1 minute, then add in the mushrooms, thyme and the salt & pepper, stir and cook for about 4 minutes.
- Next add in the white wine and the chicken broth over low/medium heat, stir and cook for 5-6 minutes.
- Turn the heat off and add in the parsley, parmesan cheese and the pasta, stir to combine.
- Plate the pasta and sprinkle on a little more parmesan cheese. Serve with warm, crusty bread. Buon Appetito!
If you’re using any dry variety of mushrooms, save the soaking liquid and add ¼ cup of it to the sauce and decrease the chicken broth by ¼ cup, it adds a very rich earthy flavor.