This Wild Mushroom Pappardelle is a comforting, deeply savory pasta that celebrates the earthy richness of mushrooms and the simple pleasure of a well-made bowl of noodles. Wide ribbons of pappardelle are coated in a silky sauce built from caramelized mushrooms, butter, fresh thyme, and a splash of wine, creating a dish that feels both rustic and elegant. It’s an ideal recipe for mushroom lovers, cool evenings, or anytime you’re craving something warm, nourishing, and quietly special.
INGREDIENTS:
1 16-ounce package pappardelle pasta
2 tablespoons extra virgin olive oil
½ cup diced yellow onion
¼ cup diced shallots
3 large garlic cloves, minced or finely grated
1 ½ cups sliced cremini mushrooms
1 ½ cups sliced mixed wild mushrooms
6 tablespoons butter
6 sprigs fresh thyme, divided
1/4 cup all-purpose flour
3/4 cup dry white wine or dry Marsala
1/2 cup broth (chicken, beef or vegetable)
1/2 cup reserved pasta cooking water
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
Grated Parmesan cheese, to be passed
METHOD:
Bring a large pot of water to a boil and season generously with sea salt. Add the pappardelle and cook according to package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain.
Heat the olive oil in a large sauté pan over medium heat. When the oil shimmers, add the diced onion and shallots. Cook for about 4 minutes, until softened and fragrant.
Stir in the garlic and cremini mushrooms. Cook for about 2 minutes, allowing the mushrooms to begin releasing their moisture.
Add the butter to the pan and stir until melted. Add the wild mushrooms and half of the thyme sprigs. Cook for 3–5 minutes, stirring occasionally, until the mushrooms soften and develop a rich, caramelized color.
Sprinkle the flour over the mushroom mixture and stir well. Cook for 1 minute to remove the raw flour taste. Pour in the wine, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for about 2 minutes, allowing some of the wine to cook off.
Add the broth and simmer for 3–5 minutes, until the sauce thickens slightly. Stir in the reserved pasta water and remove the pan from the heat. Add the cooked pappardelle and gently toss to coat.
Season with sea salt and freshly cracked black pepper to taste. Remove thyme sprigs and finish with fresh thyme leaves before serving.
SERVING SUGGESTIONS:
- Serve with a simple arugula or mixed greens salad dressed with lemon and olive oil to balance the richness of the pasta.
- Finish with freshly grated Parmigiano-Reggiano or Pecorino for added depth, or a spoonful of ricotta for a softer, creamy contrast.
- Pair with crusty bread or focaccia to soak up the silky mushroom sauce.
- For a heartier meal, add roasted chicken, seared scallops, or grilled sausages on the side.
- Complement with a dry white wine such as Pinot Grigio or Chardonnay, or a light-bodied red like Pinot Noir.
