Italian · medium
Pappardelle ai Funghi
Wild mushrooms, butter, and herbs on fresh pasta.
Steps
- 01
Brown mushrooms in batches in butter and oil—don’t crowd the pan. Season as you go.
~10 min
- 02
Add shallot, garlic, and thyme. Deglaze with wine if using; reduce until syrupy.
~5 min
- 03
Cook pappardelle al dente; toss with mushrooms, pasta water, cheese, and parsley.
~8 min
Tips
- High heat + space = browning. Steamed mushrooms taste dull.
- A knob of butter at the end makes the sauce glossy.