Rustic Pappardelle with Mixed Mushroom Ragu Recipe for Cozy Nights

Weeknight dinners demand something special, and this hearty pappardelle with mixed mushroom ragu delivers pure comfort on a plate.

Earthy mushrooms mingle with silky pasta, creating a soul-warming dish that feels both elegant and rustic.

Different mushroom varieties bring deep, complex flavors that dance across your palate with each bite.

Rich umami notes weave through tender wide noodles, promising a restaurant-quality meal straight from your kitchen.

Robust herbs and gentle simmering transform simple ingredients into an extraordinary pasta experience.

Fresh parmesan sprinkled on top adds a salty, nutty finish that elevates every forkful.

This recipe turns an ordinary evening into a delicious celebration of seasonal ingredients and Italian-inspired cooking.

Mushroom Ragu Pappardelle Perks

• Savor Mushroom Magic: This dish transforms simple ingredients into a gourmet experience that feels like a restaurant-quality meal at home.
• Customize with Ease: Switch up mushroom varieties or try different herbs to make the recipe uniquely yours, perfect for culinary adventurers who love personalizing dishes.
• Quick Weeknight Winner: Prep and cook in under 30 minutes, making this a go-to recipe for busy home cooks craving something deliciously satisfying without spending hours in the kitchen.
• Comfort Food Elevated: Combines the hearty warmth of a classic ragu with elegant pappardelle pasta, creating a luxurious yet approachable meal that feels both familiar and special.

Mushroom Ragu Pappardelle Ingredients

• Pappardelle Pasta: Wide, flat ribbons that provide a perfect surface for holding the rich mushroom sauce.

• Mixed Mushrooms: A blend of earthy and flavorful mushroom varieties that create the heart of the ragu.

• Onion, Garlic: Aromatic base that builds depth of flavor in the sauce.
• Tomato Paste: Concentrated tomato product that adds richness and umami to the ragu.
• Sherry or Madeira: Fortified wine that brings a complex, slightly sweet undertone to the dish.

• Vegetable or Chicken Stock: Provides the liquid base for the sauce.
• Flour: Helps to thicken and create a smooth, velvety sauce texture.

• Salt, Black Pepper: Essential seasonings that enhance the overall taste.
• Fresh Herbs: Adds a layer of aromatic complexity to the dish.
• Fresh Parsley: Bright, fresh garnish that adds color and a clean flavor.

• Butter, Olive Oil: Used for sautéing and adding richness to the dish.
• Parmesan Cheese: Sharp, salty cheese that provides a perfect finishing touch.

Mushroom Ragu Pappardelle Guide

Step 1: Sauté Mushroom Medley

Brown mushrooms in batches using butter or olive oil.

Work in small groups to ensure even cooking.

Season with salt and pepper.

Use a large skillet over medium-high heat.

Cook until edges turn golden and mushrooms release their rich, earthy aroma.

Remove first batch and repeat with remaining mushrooms.

Step 2: Build Flavor Foundation

• Onion
• Olive oil
• Salt

Warm olive oil in the skillet over medium heat.

Add diced onions and sprinkle with salt.

Sauté until onions become soft and develop a light caramel color, approximately 5 minutes.

Step 3: Create Aromatic Base

• Reserved mushrooms
• Fresh herbs
• Garlic
• Tomato paste
• Sherry

Reintroduce sautéed mushrooms to the skillet.

Toss in herbs and minced garlic.

Stir in tomato paste and cook for one minute.

Pour sherry to deglaze the pan, scraping up any delicious browned bits from the bottom.

Allow liquid to reduce slightly.

Step 4: Develop Rich Sauce

• Flour
• Stock
• Salt
• Pepper

Dust flour over mixture.

Pour in stock and season with salt and pepper.

Simmer gently, stirring occasionally, until sauce thickens and reduces, about 10 minutes.

Step 5: Cook Pasta

Bring salted water to rolling boil.

Add pappardelle and cook until perfectly al dente, roughly 2-3 minutes.

Step 6: Combine and Finish

Transfer cooked pasta directly into mushroom sauce.

Gently toss to coat noodles completely.

If sauce seems thick, splash in some pasta water to create silky texture.

Step 7: Serve and Garnish

Divide pasta among warm plates.

Generously sprinkle freshly grated Parmesan cheese on top.

Optionally, garnish with chopped parsley for extra brightness.

Mushroom Ragu Pappardelle Tips

• Cook mushrooms in batches to ensure they brown nicely and don't steam. Use high heat and avoid overcrowding the pan for perfect caramelization.
• Add pasta water gradually to adjust the ragu's thickness, creating a silky, clingy sauce that perfectly coats the pappardelle.
• Use Sherry or Madeira to deglaze the pan, capturing all the delicious browned bits and adding rich, complex undertones to the mushroom sauce.
• Mix different mushroom types like shiitake, cremini, and oyster for a more interesting texture and deeper umami flavor profile.
• Finish the dish with chopped fresh parsley for a bright, fresh contrast to the rich, earthy mushroom ragu.

Mushroom Ragu Pappardelle Variations

• Vegan Mushroom Marvel: Replace butter with plant-based butter, use vegetable stock, and swap Parmesan for nutritional yeast or vegan Parmesan alternative.
• Gluten-Free Funghi Feast: Substitute regular pasta with gluten-free pappardelle, use cornstarch instead of flour for thickening, and ensure all ingredients are certified gluten-free.
• Wild Herb Woodland: Experiment with different wild mushroom varieties like chanterelles or porcini, and add fresh thyme or rosemary for an earthy, intensified flavor profile.
• Protein-Packed Pasta Boost: Incorporate crumbled plant-based sausage or tofu chunks during mushroom sautéing to increase protein content and add extra texture to the dish.

Serving Mushroom Ragu Pappardelle

• Rustic Family Dinner Delight: Gather loved ones around the table for a cozy, heartwarming meal that celebrates homemade comfort.
• Wine Pairing Perfection: Complement the rich mushroom ragu with a medium-bodied red wine like Pinot Noir or a crisp Chardonnay to enhance the earthy flavors.
• Vegetable Side Symphony: Serve alongside a light arugula salad with lemon vinaigrette or roasted asparagus to balance the dish's deep, robust taste.
• Bread Basket Bonus: Include crusty sourdough or rustic Italian bread to soak up the delicious mushroom sauce, ensuring not a drop goes to waste.

Storing Mushroom Ragu Pappardelle

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Keep pasta and sauce together to maintain moisture and flavor.
• Transfer cooled pappardelle and mushroom ragu to a freezer-safe container. Seal tightly and freeze for up to 2 months. Avoid freezing pasta separately from sauce.
• Warm gently in a skillet over medium-low heat, adding a splash of vegetable broth or water to prevent drying. Stir occasionally until heated through, about 5-7 minutes.
• Place in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each interval to ensure even warming.

FAQs

• What are the best mushrooms to use in this recipe?

Mixed mushrooms like shiitake, cremini, oyster, or porcini work best. Each variety adds unique flavor and texture to the ragu.

• Can I substitute the Sherry with another alcohol?

Yes, you can use Madeira, white wine, or even dry vermouth as alternatives. Each will bring a slightly different depth of flavor to the dish.

• Is this recipe vegetarian-friendly?

The current recipe uses vegetable stock, making it vegetarian. Just ensure you use a vegetarian Parmesan cheese to keep it fully vegetarian.

• How do I know when the mushrooms are properly sautéed?

Look for a light golden-brown color and a slightly crisp exterior. Avoid overcrowding the pan to ensure proper caramelization.

Pappardelle with Mixed Mushroom Ragu Recipe

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4.7 from 22 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Rustic Italian Pappardelle with Mixed Mushroom Ragu weaves earthy woodland flavors into a comforting pasta dish. Hearty mushrooms and silky pasta create a soul-warming meal you’ll savor with each rich, herbaceous bite.

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Ingredients

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Main Ingredients:

• 1 pound mixed mushrooms (such as cremini, portobello, shiitake, oysters)
• 1 pound fresh pappardelle

Sauce Components:

• 3 tablespoons butter or olive oil
• 1 small onion (finely diced)
• 2 garlic cloves (minced)
• 2 tablespoons tomato paste
• 2 teaspoons all-purpose flour
• 1/4 cup dry sherry or madeira
• 2 cups porcini mushroom broth (or chicken)

Seasoning and Garnish:

• 2 teaspoons chopped fresh herbs (such as thyme, savory, rosemary)
• salt and pepper
• chopped parsley (for garnish)
• grated parmesan for serving

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Instructions

1. Thoroughly sauté mushrooms in two batches over medium-high heat, using butter or olive oil. Ensure pan is not overcrowded, season with salt and pepper. Brown mushrooms lightly, then remove and set aside.
2. In the same skillet over medium heat, sauté onions with salt until lightly caramelized, approximately 5 minutes.
3. Incorporate reserved mushrooms into the skillet. Add herbs and minced garlic, then stir in tomato paste for one minute. Pour Sherry (or Madeira) to deglaze, scraping pan’s bottom, and reduce liquid for a couple of minutes.
4. Dust flour into the mixture, then pour stock. Season with salt and pepper. Simmer on low heat, stirring occasionally, until sauce thickens and reduces, around 10 minutes.
5. Bring salted water to rolling boil. Cook pappardelle until perfectly al dente, roughly 2-3 minutes.
6. Transfer cooked pasta directly into mushroom ragu skillet. Gently toss to coat thoroughly, using reserved pasta water to adjust sauce consistency if needed.
7. Plate the pasta, distributing evenly among serving dishes. Generously garnish with freshly chopped parsley and grated Parmesan cheese.

Notes

• Toast mushrooms in batches to develop deep, caramelized flavor without steaming them.
• Use a mix of wild mushrooms like shiitake, porcini, and cremini for complex, rich taste profiles.
• Deglaze pan with sherry to add depth and complexity to the sauce, creating layers of umami.
• Add a splash of pasta water to create silky, clingy sauce that perfectly coats the pappardelle.
• Replace stock with vegetable broth and skip Parmesan for a plant-based meal.
• Use cornstarch instead of flour and gluten-free pasta for sensitive diets.
• Let ragu simmer slowly to concentrate flavors and develop a thick, luxurious texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 460 kcal
• Sugar: 4 g
• Sodium: 350 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.2 g
• Carbohydrates: 65 g
• Fiber: 5 g
• Protein: 18 g
• Cholesterol: 25 mg