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.
Ingredients
Scale
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
Instructions
- 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.
- In the same skillet over medium heat, sauté onions with salt until lightly caramelized, approximately 5 minutes.
- 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.
- 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.
- Bring salted water to rolling boil. Cook pappardelle until perfectly al dente, roughly 2-3 minutes.
- Transfer cooked pasta directly into mushroom ragu skillet. Gently toss to coat thoroughly, using reserved pasta water to adjust sauce consistency if needed.
- 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