Creamy Mushroom Pappardelle (Edit recipe)

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Admittedly, I'm not the biggest fan of mushrooms; particularly the really exotic ones. I do however love the basic varieties and the incredible flavour they bring to the mix. My Creamy Mushroom Pappardelle let's those gorgeous mushrooms take center stage while the pappardelle gets creamy and glossy gorgeous.

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PREP TIME

20 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 4

Ingredients

450 grams Pappardelle Pasta, Dry
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Unsalted Butter
0.5 tsp Red Pepper Flakes
4 clove Garlic, crushed & minced
6 sprigs fresh Thyme
1 whole Yellow Onion, diced
113 grams Shiitake Mushrooms, sliced
227 grams Crimini Mushrooms, sliced
227 grams White Mushrooms, sliced
1 cup White Wine, I used Pinot Grigio
1 whole Parmesan Rind, or any hard cheese rind
1 cup Heavy Cream (Whipping Cream), Room Temperature
0.5 cup Grana Padano Cheese, finely shredded
0.333 cup Parsley, chopped
1 whole Himalayan Pink Salt, To Taste
1 whole Ground Fresh Black Peppercorns, To Taste

Garnish

1 whole Grana Padano Cheese, Grate Over Servings
1 whole Parsley, Chopped and sprinkled for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of cold, generously salted water to a boil and leave covered.
Begin heating the EVOO, butter, garlic, pepper flakes, and thyme, in a large skillet (12" +) set to just about medium. Once heated, stir and let everything sizzle together for about a minute without burning. Add the onion and a good pinch of both salt & cracked pepper. Let the onions cook 7 - 9 minutes, stirring as needed, until they're softened up a bit.
Add all of the mushrooms along with a generous pinch of both salt & cracked pepper. Stir and let those mushrooms cook down. releasing liquid that will evaporate as cooking continues. The mushrooms will cook about 15 minutes, make sure to stir them occasionally and season with salt & pepper at least once as they're cooking down. Once they've cooked down, pour in the wine, add a pinch of salt & pepper, drop in the cheese rind, and let the skillet simmer away until reduced by 1/2 or more.
Pour in the cream and wait the sauce to start bubbling away. Reduce the heat slightly, season with a good pinch of salt, and let the sauce simmer / thicken as you cook your pasta. Drop the pappardelle in to the boiling water and cook to just about al dente perfection. Strain the pasta directly in to the skillet with the sauce, reserving your pot of pasta water. Start folding everything together, constantly tossing and folding the pasta which will release starches, thickening your sauce and helping it cling to the noodles. Do this for a couple minutes, or until the sauce is rich and creamy with perfectly cooked noodles.
Turn off the heat and remove the skillet from the burner. Pluck out the cheese rind & thyme sprigs and add the grana padano, parsley, and a ladle of pasta water. Start tossing once again until the cheese has emulsified and the noodles look glossy and gorgeous. Taste and adjust the salt & pepper if needed / desired.
Serve each portion with some shredded grana padano and fresh parsley. ENJOY!
If you have leftovers, pack in an airtight container in the fridge for up to 4 days. When reheating, do so in a pot with some liquid of choice and toss in the pot over the heat until properly warmed through.

Notes

While I don't submerge the mushrooms in water, I certainly give them a scrub. The shitakes only needed a dusting while the white buttons needed a good scrub. I usually wet a paper towel and wipe the dirt off of them that way, drying them immediately after. I strongly suggest washing / wiping them because chomping down on dirt basically ruins an otherwise perfect dish!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1030
Fat:	57 g
Carbohydrates:	101 g
Protein:	46 g
Cholesterol:	373 g
Sodium:	1001 mg
Fiber:	5 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.