Mushroom Pappardelle
A rich and creamy mushroom pappardelle featuring tender ribbons of pasta tossed in a velvety mushroom sauce made from cremini, shiitake, and morels. A deeply flavorful, umami-forward dish perfect for cozy nights or elegant gatherings.
Equipment
- Large pot for boiling pasta
- Large sauté pan (10”x2” or similar)
- Small bowl (for soaking dried mushrooms)
- Wooden spoon or spatula
- Fine grater (for Parmesan)
- Measuring cups and spoons
- Strainer/colander for pasta
- Chef’s knife and cutting board
Ingredients
- ¼ oz dried morel mushrooms
- 1 cup hot water for soaking
- ½ lb cremini mushrooms trimmed and roughly diced
- ½ lb shiitake mushrooms trimmed and quartered
- Olive oil as needed
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1 large shallot minced
- 4 garlic cloves minced
- 4 tbsp unsalted butter
- ¼ cup dry sherry wine
- 1 bay leaf
- 2 tsp fresh oregano chopped
- 1 tsp fresh thyme chopped
- 1 ½ cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ¾ lb dried pappardelle pasta
- ½ lemon juiced
- Optional extras:
- ½ lb blue oyster mushrooms trimmed and sliced
- 1 tbsp butter for sautéing extra mushrooms
- Additional ½ lemon juiced (for extra mushrooms)
Instructions
- Bring a large pot of heavily salted water to a rolling boil.
- Place dried morel mushrooms in a bowl and cover with 1 cup hot water; soak for 30 minutes.
- While soaking, prep all ingredients by trimming, dicing, and measuring.
- Heat a sauté pan over medium-high heat and coat the bottom generously with olive oil.
- Add cremini and shiitake mushrooms, sauté without stirring too often until golden brown (about 6 minutes). Season with salt and pepper.
- Drain morels, reserving the soaking liquid (mushroom broth). Roughly chop morels and add to the pan.
- Reduce heat to medium; add shallots and garlic, cook about 1 minute until fragrant.
- Add butter and melt completely.
- Pour in sherry wine, add bay leaf, oregano, and thyme. Simmer for 1 minute to reduce.
- Add heavy cream and reserved mushroom broth. Season with salt and pepper. Bring to a gentle simmer.
- Whisk in Parmesan cheese until melted and smooth. Lower heat and simmer sauce for 8 minutes, stirring frequently.
- Meanwhile, cook pappardelle in boiling water until 1 minute less than package instructions.
- For optional extra mushrooms, heat olive oil in a separate pan. Sauté oyster mushrooms until golden (about 6 minutes). Season with salt and pepper, then stir in butter and lemon juice. Remove from heat.
- Drain pasta and add directly to the sauce, along with lemon juice. Toss to coat thoroughly.
- Plate pasta, top with optional sautéed mushrooms, garnish with extra Parmesan or herbs if desired. Serve immediately.
Notes
Soaking dried morel mushrooms adds a deep, earthy flavor to the sauce — do not discard the soaking liquid as it enriches the cream sauce.
Use fresh herbs for the best aromatic experience; dried herbs can substitute but reduce quantity.
Adjust seasoning carefully, especially salt, since Parmesan adds saltiness.
Lemon juice brightens the dish and balances the richness — do not skip.
Optional sautéed oyster mushrooms add extra texture and elegance for dinner parties.