Creamy Mushroom Pappardelle
An aromatic and flavorful pasta dish made with a mix of wild mushrooms and a delicate white wine sauce. Perfect for a quick yet elegant weeknight meal!
An aromatic and flavorful pasta dish made with a mix of wild mushrooms and a delicate white wine sauce. Perfect for a quick yet elegant weeknight meal!
Info
Prep Time:
10mCook Time:
10mDifficulty Level:
Ingredients
Servings: 2
- 250 g (9 oz) pappardelle pasta
- 2 tbsp olive oil
- 25 g (2 tbsp) butter
- 1 garlic clove, crushed
- 300 g (10½ oz) fresh wild mushrooms (such as chanterelles, porcini, pine mushrooms, or amanita)
- 20 g (¾ oz) dried mushrooms
- A splash of dry white wine
- Salt and freshly ground pepper
- Toasted hazelnuts, roughly chopped
- Finely grated Parmesan cheese
- A little chives, finely chopped
Directions
Prepare the mushrooms:
Wipe the fresh mushrooms with a damp cloth to clean them, then cut them into large pieces.
Soak the dried mushrooms in warm water for a few minutes until softened. Strain and reserve their soaking liquid.Sauté the mushrooms:
Heat the olive oil in a deep frying pan over high heat. Add the fresh mushrooms and sauté for about 3 minutes, until they release and reabsorb their juices.
Stir in the butter and garlic, cooking for 1 minute until fragrant.Deglaze and simmer:
Pour in the white wine and let it evaporate. Add the rehydrated mushrooms along with a little of their soaking liquid. Simmer for 1 minute to blend the flavors.Cook the pasta:
Meanwhile, boil the pappardelle in plenty of salted water for 1 minute less than the package instructions. Using tongs, transfer the pasta directly into the pan with the mushroom sauce.Combine and serve:
Add the hazelnuts, chives, and a splash of the pasta cooking water to loosen the sauce. Season with salt and pepper and toss well.
Divide the pasta between two warm plates, top with grated Parmesan and extra chives, and serve immediately.
Recipe Tips
For an extra creamy texture, stir in a spoonful of mascarpone or a splash of cream just before serving. The hazelnuts add a lovely crunch — but you can swap them with toasted walnuts or pine nuts for a different twist.