Wild Mushroom Pappardelle
This is such a yummy pasta! Silky pappardelle noodles with wild mushrooms, shallots, garlic, white wine, fresh thyme, lots of Parmesan and a sprinkling of parsley! Rich and earthy and no butter or cream! And it only takes 20 minutes to make! It’s a favorite at the cabin…I use morels in the spring if I’m lucky enough to find them!
Serves 2- 4
- 6 oz of pappardelle pasta (or other pasta with egg)
- 1 Tbs of olive oil
- 2 shallots, minced
- 4 garlic cloves, minced
- 1 lb of assorted wild mushrooms (*shitakes, oyster, creminis, chanterelles)
- 1 Tbs of fresh thyme leaves
- 1/2 tsp of salt
- 1/4 tsp of pepper
- 1/3 cup of dry white wine
- 1 cup of chicken broth
- 1/3 cup of parsley, chopped
- 3/4 cup of freshly grated parmesan cheese
Bring a large pot of salted water to the boil and cook the pasta al dente, drain, add back to the pot, stir in a little olive oil and keep warm.
In a large skillet, over medium/high heat, add in the oil and saute the shallots and garlic for 1 minute, then add in the mushrooms, thyme and the salt & pepper, stir and cook for about 4 minutes. Next add in the white wine and the chicken broth over low/medium heat, stir and cook for 5-6 minutes. Turn the heat off and add in the parsley, parmesan cheese and the pasta, stir to combine. Plate the pasta and sprinkle on a little more parmesan cheese. Serve with warm, crusty bread. Buon Appetito!
*Note to cooks: If you’re using any dry variety of mushrooms, save the soaking liquid and add 1/4 cup of it to the sauce and decrease the chicken broth by 1/4 cup, it adds a very rich earthy flavor.