Mushroom Pappardelle

Name: Mushroom Pappardelle
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 large portobello mushrooms (*); 2 tablespoons extra virgin olive oil; 1 small yellow onion ((diced)); 3 cloves garlic ((minced)); 1 cup chicken bone broth (*); 1 cup heavy cream; 2 tablespoons fresh thyme leaves ((chopped)*); ½ cup Parmigiano-Reggiano ((grated, plus more for garnish)*); ¼ teaspoon black pepper; kosher salt ((to taste)); 2 tablespoons fresh parsley ((chopped, for garnish)*); 1 pound pappardelle ((dried)*); 1 tablespoon kosher salt

Mushroom pappardelle is creamy with robust flavor! It's made with al dente pappardelle tossed in a cream sauce with rich portobello mushrooms and fresh herbs. It's the perfect pasta for a cozy meal at home!

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This mushroom pappardelle has amazing depth of flavor and umami. The portobello mushrooms provide a meaty texture and rich flavor that makes this the perfect comfort food. Even my husband, a self-proclaimed meat lover, is a big fan!

This recipe is incredibly easy to throw together. It's perfect for busy weeknights but has the richness and depth of flavor to win over any dinner party. I love to serve it with arugula and spinach salad or burrata caprese, as the freshness complements the creamy mushroom pappardelle. It also goes great with this stirato bread, which can soak up any extra cream sauce on the plate! An Italian dessert is the perfect ending to the meal, with espresso ice cream and chocolate ricotta cake among my favorites.

If you're looking for more delicious Italian pasta recipes, check out this lemon caper pasta that is bursting with bright citrus flavor. You'll also love this bucatini pomodoro, rigatoni al forno, and pasta al pesto. They are all easy to make with simple ingredients!

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Ingredients
Substitutions and Variations
Instructions
Storage
Expert tips
FAQ
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Recipe
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Ingredients

Ingredient Notes:

Portobello mushrooms: I love using portobello mushrooms because of their meaty texture and rich flavor that pairs well with a cream sauce. I prefer to buy them whole because in my experience they taste the freshest. I always prefer to remove the gills underneath the mushroom cap before slicing and cooking. The recipe steps will guide you on how to do this. Although it's optional, I find doing so is best for the flavor, appearance, and texture of the final dish.
Pappardelle: this is a broad and flat ribbon-shaped pasta. It is traditionally used in Italian cuisine for rich and flavorful dishes that feature mushrooms. The broad and flat shape of the pappardelle provides a large surface area that holds onto the cream sauce and packs flavor into each bite. Pappardelle is best when cooked al dente, giving it a satisfying bite that contrasts beautifully with the meaty texture of the mushrooms.
Parmigiano-Reggiano: I love using Parmigiano-Reggiano because of it's complex and nutty flavor that brings depth and umami to the sauce. It has Protected Designation of Origin (PDO) status with the European Union, meaning it must be made in certain regions of Italy and adhere to strict production standards. Among these standards is the cheese should be aged at least 12 months. I prefer aging of at least 24 months because it has a more intense flavor. To ensure a cheese is authentic, look for the dotted words "Parmigiano-Reggiano" imprinted along the rind. The packaging should also contain the Parmigiano-Reggiano official logo and the European Union's PDO symbol.
Chicken bone broth: I use bone broth because of it's rich flavor that brings complexity to the cream sauce. It's made by simmering bones over an extended period giving it a more robust flavor than regular chicken broth.
Heavy cream: I always choose products with "cream" as the only ingredient. In my experience, this provides the best taste and texture for the cream sauce. I avoid products that have any additives or thickeners, such as carrageenan or gellan gum.

See recipe card for quantities.

Substitutions and Variations

Use a different mushroom variety: you can substitute the portobello mushrooms with a variety of your choice. Cremini, porcini, shiitake, or morel mushrooms would be great options.
Use parmesan instead: if Parmigiano-Reggiano isn't available you can use parmesan instead. For the best flavor, I recommend buying a block of parmesan that you can grate yourself.
Use a different pasta shape: the pappardelle can be substituted with a different long and broad pasta shape. Tagliatelle or fettuccine would be great options.
Switch up the broth: you can use chicken, beef, or vegetable broth instead of bone broth.
Use dried herbs: if fresh herbs aren't available, you can substitute with dried parsley and thyme instead. A great rule of thumb is to substitute fresh herbs with ⅓ the amount of dried.
Add texture: I love sprinkling pangrattato, a seasoned Italian breadcrumb, on top for added flavor and texture.

Instructions

Step 1: clean the mushrooms. Flip them upside down and gently twist off the stem with your hands. Then use a spoon to gently scrape off the gills from the underside of the mushroom cap. Turn the cap back over and slice it in half. Then slice each half into ¼-inch thick strips.

Olive oil, onions, garlic, and mushrooms are sautéed together.

Step 2: heat the olive oil in a large skillet or sauté pan over medium heat. Add the onion and sauté for 3 to 4 minutes until translucent. Add the garlic and sautée another minute until golden and fragrant. Then add the portobello mushrooms and cook for 8 to 10 minutes until tender.

The pappardelle is cooked until it is extra al dente.

Step 3: while the mushrooms sautée, bring a large pot of water to boil. Add 1 tablespoon of salt and stir. Then add the pappardelle and cook extra al dente, about 1 minute less than the package instructions.

Bone broth, heavy cream, thyme, Parmigiano-Reggiano, and pepper are stirred into the sauce.

Step 4: once the mushrooms are tender, stir in the bone broth and let it simmer for 2 minutes until it is slightly reduced. Then stir in the heavy cream and thyme, letting the sauce simmer for another 1 to 2 minutes until it thickens slightly. Stir in the Parmigiano-Reggiano until it's melted into the sauce. Then season the sauce with black pepper.

The pasta and sauce are tossed together until combined.

Step 5: Just before draining the pasta, reserve ½ cup of pasta water and set aside. Then add the pasta to the pan with the mushroom sauce, tossing together until combined. Pour in small amounts of pasta water until the sauce reaches your desired consistency. Then season with salt to taste as needed.

Two bowls of mushroom pappardelle are garnished with parsley and Parmigiano-Reggiano.

Step 6: garnish the pasta with fresh parsley and more grated Parmigiano-Reggiano. Serve immediately while warm. Enjoy!

Storage

You can store this pasta for up to 3 days in an airtight container in the refrigerator. I prefer to reheat it in a pan over low heat with a bit of water or bone broth until it reaches an internal temperature of 165°F (74°C). You could also reheat it in the microwave in one minute increments until it reaches temperature.

For more information on how to store leftovers safely, check out this USDA Leftovers and Food Safety guide.

Expert tips

For best results, remove the gills from the portobello mushrooms prior to slicing and cooking. Doing so will yield a cream sauce with the best appearance, taste, and texture. The gills release dark liquid as they cook which can make the cream sauce appear murky. They have a stronger, earthier taste that may overpower the other ingredients and make the overall flavor profile unbalanced. The gills are also mushier than the flesh of the mushroom, which can give the dish a less appealing texture. If you haven't removed the gills from a portobello mushroom before, no problem! The recipe steps will guide you in how to do this.
Add salt to taste at the end, after you have tossed the pappardelle with the sauce and added any pasta water to achieve your desired consistency. Since the pasta water is salty, this helps to ensure you do not oversalt the dish. The amount of salt you will need also depends on the saltiness of the Parmigiano-Reggiano you use. Cheeses aged for longer periods of time may taste saltier and require less salt to be added to the sauce.