Description
Savory caramelized wild mushroom pappardelle pasta blends earthy woodland flavors with silky ribbons of pasta. Rich umami notes and golden-brown mushroom edges create a luxurious Italian-inspired culinary experience you’ll crave again and again.
Ingredients
Scale
Mushrooms:
- 1.5 cups baby Bella mushrooms
- 1.5 cups wild mushrooms or mushroom mix
Aromatics:
- 1/2 cup diced yellow onion
- 1/4 cup diced shallots
- 3 cloves grated or pressed garlic
- 6 sprigs fresh thyme
Fat and Liquid:
- 2 tablespoons (30 milliliters) extra virgin olive oil
- 5 tablespoons (75 grams) butter
- 3/4 cup (180 milliliters) white wine
- 1/2 cup (120 milliliters) broth (chicken or vegetable)
- 1/2 cup (120 milliliters) salty pasta water
Dry Ingredients and Seasonings:
- 1/4 cup (30 grams) flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh cracked pepper
Instructions
- Bring a generously sized pot of water to a rolling boil, seasoning with sea salt. Submerge the pappardelle and cook until al dente, following package guidelines.
- Heat extra virgin olive oil in a spacious sauté pan over medium temperature. Introduce finely chopped onions and shallots, gently sautéing for 4 minutes until they become translucent and tender.
- Incorporate minced garlic and baby Bella mushrooms, stirring frequently for approximately 2 minutes to release their aromatic essence.
- Introduce butter, allowing it to melt completely while continuously stirring. Fold in remaining mushroom mixture and half the thyme sprigs. Sauté for 3-5 minutes, encouraging a rich caramelized complexion and tender texture.
- Sprinkle flour evenly across the pan, mixing thoroughly. Toast for 1 minute, then deglaze with white wine, carefully scraping accumulated flavor fragments from the pan’s surface.
- Allow the liquid to simmer and reduce for 2 minutes, permitting some wine to evaporate. Pour in broth and continue simmering for an additional 3-5 minutes.
- Integrate reserved pasta water, creating a silky, cohesive sauce. Remove from heat and gently toss with cooked pappardelle.
- Plate the pasta, garnishing with fresh thyme leaves, and season with salt and pepper to personal preference.
Notes
- Swap baby Bella mushrooms with a wild mushroom mix for an intense, earthy flavor profile that elevates the dish’s complexity.
- Toast flour briefly before adding to prevent raw flour taste and create a deeper, nuttier undertone in the sauce.
- Control heat carefully when caramelizing mushrooms to achieve golden-brown edges without burning, which develops rich umami notes.
- Use starchy pasta water as a natural thickening agent that helps sauce cling perfectly to pappardelle’s wide, silky ribbons.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 227 kcal
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg