I just made pappardelle that nails an Italian Mushroom Pasta moment: silk-slick ribbons tangled in an unapologetically earthy, umami-packed sauce.

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I am obsessed with this caramelized wild mushroom pappardelle pasta. I love how the wild mushrooms sing against silky pappardelle pasta, every bite messy and loud.

And I mean it when I say I crave it on a weeknight or when guests act fancy. This isn’t a froufrou Italian Mushroom Pasta moment, it’s honest, serious mushroom joy.

I read too many Pasta Mushroom Recipes, but this one makes me stop scrolling. Butter and garlic memory.

A little lemon snap. Parmesan rain.

Salt that hits just right. I never thought rustic could taste so unapologetic.

I want it every single night.

Ingredients

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Pappardelle: hearty ribbons that hug the sauce, feels rustic and comforting.
Mixed wild mushrooms: earthy chew and meaty bite, totally satisfying.
Olive oil: bright base, keeps things from sticking and adds fruitiness.
Unsalted butter: provides silkiness and cozy, rich mouthfeel.
Shallots: mild sweetness, soft floral onion flavor you’ll notice.
Garlic: punchy aroma and warmth, makes it taste like dinner’s ready.
White wine: acidic lift, cuts richness and adds a little tang.
Stock: gentle savory backbone, ties the sauce together without fuss.
Heavy cream or creme fraiche: creamy body, makes the sauce cling.
Parmesan: salty, nutty umami, that cheesy finish you crave.
Soy sauce or tamari: sneaky salty depth, boosts mushroom flavor.
Fresh thyme: herbaceous pops, little green flecks of freshness.
Flat leaf parsley: bright, slightly peppery garnish that lightens bites.
Lemon zest and juice: zippy brightness, keeps it from being too heavy.
Red pepper flakes: tiny heat spark, wakes up the palate.
Salt and black pepper: basic seasonings that make everything sing.
Truffle oil or butter: optional luxe finish, adds earthy perfume.

Ingredient Quantities

12 oz (340 g) pappardelle pasta, fresh or dried

1 lb (450 g) mixed wild mushrooms (cremini, shiitake, oyster), roughly chopped

2 tbsp olive oil

3 tbsp unsalted butter

2 small shallots, finely chopped

3 cloves garlic, minced

1/2 cup (120 ml) dry white wine

1/2 cup (120 ml) low sodium vegetable or chicken stock

1/2 cup (120 ml) heavy cream or full fat creme fraiche

3/4 cup (75 g) freshly grated Parmesan cheese

1 tbsp soy sauce or tamari (for umami)

1 tsp fresh thyme leaves, plus extra for garnish

1/4 cup chopped flat leaf parsley

Zest of 1 lemon (about 1 tsp) and a squeeze of lemon juice

Pinch red pepper flakes

Salt and freshly ground black pepper, to taste

Optional: drizzle of truffle oil or 1 tbsp truffle butter for finishing

How to Make this

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1. Bring a large pot of salted water to a rolling boil and cook 12 oz pappardelle according to package until just al dente, save about 1 cup of pasta water, then drain and set aside.

2. While pasta cooks, heat 2 tbsp olive oil and 1 tbsp butter in a large wide skillet over medium-high. When butter foams, add the roughly chopped 1 lb mixed wild mushrooms in a single layer if possible, don’t crowd the pan or they’ll steam.

3. Let mushrooms sit without stirring for 3 to 4 minutes to get a good brown, then stir and cook another 4 to 6 minutes until deeply caramelized and any liquid has evaporated; season lightly with salt so they release less water.

4. Push mushrooms to the side, reduce heat to medium, add remaining 2 tbsp butter, then add 2 small finely chopped shallots and cook until soft and translucent, about 2 minutes. Add 3 minced garlic cloves and 1 tsp fresh thyme leaves, cook 30 seconds until fragrant but not burnt.

5. Pour in 1/2 cup dry white wine and 1 tbsp soy sauce or tamari, scrape up browned bits from the bottom with a wooden spoon, simmer until wine reduces by about half.

6. Add 1/2 cup stock and simmer 2 to 3 minutes, then stir in 1/2 cup heavy cream or creme fraiche and a pinch of red pepper flakes. Let it gently simmer until sauce thickens slightly, taste and adjust salt and pepper.

7. Lower heat and add the cooked pappardelle to the skillet, toss gently to coat. If sauce seems too thick, loosen with reserved pasta water a few tablespoons at a time until you get a silky consistency that clings to the noodles.

8. Stir in 3/4 cup freshly grated Parmesan, the zest of 1 lemon and a squeeze of lemon juice, and 1/4 cup chopped flat leaf parsley. Finish with a small knob of butter or 1 tbsp truffle butter if using for extra gloss and aroma.

9. Taste and correct seasoning, add more black pepper or a little more lemon if needed. Serve hot, sprinkle extra thyme leaves and Parmesan, and drizzle a tiny bit of truffle oil if you like.

10. Leftovers reheat gently with a splash of cream or stock over low heat so it doesn’t dry out, and remember pasta always improves if you don’t overcook it the first time.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or strainer to drain pasta
3. Large wide skillet (preferably 12-inch)
4. Wooden spoon or spatula for scraping and stirring
5. Tongs or pasta fork to toss the pappardelle
6. Chef’s knife for chopping mushrooms and shallots
7. Cutting board
8. Measuring cups and spoons for liquids and seasoning
9. Microplane or zester for lemon zest
10. Box grater or fine grater for fresh Parmesan

FAQ

Q: Can I use dried pappardelle instead of fresh, and does cooking change?

A: Yes, dried works fine. Follow package cooking time but shave off about 1 minute so it finishes in the sauce. Fresh is softer and cooks faster, usually 2 to 4 minutes. Don’t overcook it, you want a little bite.

Q: What if I can't find wild mushrooms?

A: Use a mix of cremini and shiitake or add some baby bella and oyster if available. The key is texture and a variety of flavors. If only one kind is around, forage for a sharper or meatier mushroom to keep the dish interesting.

Q: Can I make this dairy free or lighter?

A: Swap the cream for full fat coconut milk or a cashew cream, and use olive oil instead of butter. Parmesan can be replaced with a salty nut-based cheese or nutritional yeast. The sauce will be less rich but still tasty.

Q: How do I get the mushrooms nicely caramelized without steaming them?

A: Don’t overcrowd the pan. Cook in batches over medium-high heat, let them sit undisturbed so they brown, and only flip once or twice. A splash of soy sauce near the end adds color and umami.

Q: Can I make this ahead and reheat?

A: Yes, but reheat gently. Add a splash of stock or cream while warming over low heat so the sauce loosens. Pasta can soak up sauce if stored too long, so keep some extra liquid handy.

Q: Should I add the lemon and parsley before serving or during cooking?

A: Finish with lemon zest, a squeeze of juice, and parsley right before serving. It brightens the rich mushrooms and keeps the herbs fresh. Add truffle oil at the end if using, just a little.

Caramelized Wild Mushroom Pappardelle Pasta Recipe Substitutions and Variations

Pappardelle pasta
- Fettuccine or tagliatelle, same wide ribbon feel
- Penne rigate, if you want something chunkier that holds sauce
- Fresh egg noodles, for a richer bite
- Zucchini ribbons, for low carb or gluten free
Mixed wild mushrooms
- All cremini or baby bella, easy to find and meaty
- Portobello caps, chopped, for big mushroom flavor
- Button mushrooms, if budget is tight
- King oyster mushrooms, sliced like scallops for a fancy touch
Heavy cream or creme fraiche
- Mascarpone, for extra silkiness but slightly sweeter
- Whole milk plus 1 tbsp butter, lighter but still rich
- Greek yogurt thinned with a splash of milk, tangier, add at low heat so it doesn’t split
- Coconut cream, for dairy free and a subtle coconut note
Parmesan cheese
- Pecorino Romano, saltier and sharper, use a bit less
- Asiago, nutty and melts well
- Grana Padano, very similar but usually cheaper
- Nutritional yeast, for a vegan cheesy punch

Pro Tips

1) Dry your mushrooms well before they hit the pan. Pat them with paper towels and let them sit on a rack for 10 minutes if you can. Less surface water means faster browning and way better flavor, so don’t skip this even if you’re tempted to rush.

2) Don’t crowd the skillet. Cook mushrooms in one layer, in batches if needed. If they steam you’ll never get that deep caramelization. Crank the heat a little when they first go in, let them sit without stirring for a few minutes, then flip.

3) Use a fat combo: olive oil to raise the smoke point and a little butter for flavor, but add the butter later so it won’t burn. Also toss a splash of the pasta water in at the end, a few tablespoons at a time, to make the sauce silky and help it cling to the pappardelle.

4) Finish smart and taste constantly. Fold in the cheese off the heat so it melts smoothly, and add lemon zest and juice at the end to brighten things up. If you use truffle oil, go very light, or heat the truffle butter briefly just to bloom the flavor. Reheat leftovers gently with a splash of cream or stock so it doesn’t dry out.

Caramelized Wild Mushroom Pappardelle Pasta Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just made pappardelle that nails an Italian Mushroom Pasta moment: silk-slick ribbons tangled in an unapologetically earthy, umami-packed sauce.

Servings

servings

Calories

670

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander or strainer to drain pasta
3. Large wide skillet (preferably 12-inch)
4. Wooden spoon or spatula for scraping and stirring
5. Tongs or pasta fork to toss the pappardelle
6. Chef’s knife for chopping mushrooms and shallots
7. Cutting board
8. Measuring cups and spoons for liquids and seasoning
9. Microplane or zester for lemon zest
10. Box grater or fine grater for fresh Parmesan

Ingredients

12 oz (340 g) pappardelle pasta, fresh or dried
1 lb (450 g) mixed wild mushrooms (cremini, shiitake, oyster), roughly chopped
2 tbsp olive oil
3 tbsp unsalted butter
2 small shallots, finely chopped
3 cloves garlic, minced
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) low sodium vegetable or chicken stock
1/2 cup (120 ml) heavy cream or full fat creme fraiche
3/4 cup (75 g) freshly grated Parmesan cheese
1 tbsp soy sauce or tamari (for umami)
1 tsp fresh thyme leaves, plus extra for garnish
1/4 cup chopped flat leaf parsley
Zest of 1 lemon (about 1 tsp) and a squeeze of lemon juice
Pinch red pepper flakes
Salt and freshly ground black pepper, to taste
Optional: drizzle of truffle oil or 1 tbsp truffle butter for finishing

Directions

Bring a large pot of salted water to a rolling boil and cook 12 oz pappardelle according to package until just al dente, save about 1 cup of pasta water, then drain and set aside.
While pasta cooks, heat 2 tbsp olive oil and 1 tbsp butter in a large wide skillet over medium-high. When butter foams, add the roughly chopped 1 lb mixed wild mushrooms in a single layer if possible, don't crowd the pan or they'll steam.
Let mushrooms sit without stirring for 3 to 4 minutes to get a good brown, then stir and cook another 4 to 6 minutes until deeply caramelized and any liquid has evaporated; season lightly with salt so they release less water.
Push mushrooms to the side, reduce heat to medium, add remaining 2 tbsp butter, then add 2 small finely chopped shallots and cook until soft and translucent, about 2 minutes. Add 3 minced garlic cloves and 1 tsp fresh thyme leaves, cook 30 seconds until fragrant but not burnt.
Pour in 1/2 cup dry white wine and 1 tbsp soy sauce or tamari, scrape up browned bits from the bottom with a wooden spoon, simmer until wine reduces by about half.
Add 1/2 cup stock and simmer 2 to 3 minutes, then stir in 1/2 cup heavy cream or creme fraiche and a pinch of red pepper flakes. Let it gently simmer until sauce thickens slightly, taste and adjust salt and pepper.
Lower heat and add the cooked pappardelle to the skillet, toss gently to coat. If sauce seems too thick, loosen with reserved pasta water a few tablespoons at a time until you get a silky consistency that clings to the noodles.
Stir in 3/4 cup freshly grated Parmesan, the zest of 1 lemon and a squeeze of lemon juice, and 1/4 cup chopped flat leaf parsley. Finish with a small knob of butter or 1 tbsp truffle butter if using for extra gloss and aroma.
Taste and correct seasoning, add more black pepper or a little more lemon if needed. Serve hot, sprinkle extra thyme leaves and Parmesan, and drizzle a tiny bit of truffle oil if you like.
Leftovers reheat gently with a splash of cream or stock over low heat so it doesn't dry out, and remember pasta always improves if you don't overcook it the first time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.