Creamy Mushroom Pappardelle

How to Make Creamy Mushroom Pappardelle

1. 1

   Step 1: Prep aromatics

   Finely chop the onion and mince the garlic. Slice the mushrooms into even pieces so they cook uniformly. Strip thyme leaves from stems and set aside.

   For this step

   • 1 smallyellow onion, finely chopped
   • 3 clovesgarlic cloves, minced
   
2. 2

   Step 2: Sauté mushrooms

   Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add the onion and cook 3–4 minutes until translucent, then add mushrooms and thyme. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 8–10 minutes. Season with 1 tsp kosher salt.

   For this step

   • 16 ozmixed mushrooms (cremini, shiitake, oyster), sliced
   • 2 tbspolive oil
   • 2 tbspunsalted butter
   • 2 tspfresh thyme leaves
   • 1 tspkosher salt
   
3. 3

   Step 3: Deglaze with wine

   Reduce heat to medium, add the minced garlic and cook 30 seconds until fragrant. Pour in the white wine and scrape up any browned bits from the pan; simmer until the wine is mostly evaporated, about 2–3 minutes.

   For this step

   • 1/3 cupdry white wine
   
4. 4

   Step 4: Make the cream sauce

   Stir in the heavy cream and bring to a gentle simmer. Cook until slightly thickened, 3–5 minutes. Taste and adjust seasoning — the sauce should be rich but balanced.

   For this step

   • 3/4 cupheavy cream
   
5. 5

   Step 5: Cook the pasta

   Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle until just al dente according to package directions (usually 8–10 minutes). Reserve about 1/2 cup (120 ml) of the pasta cooking water, then drain the pasta.

   For this step

   • 12 ozpappardelle
   
6. 6

   Step 6: Toss pasta with sauce

   Add the drained pappardelle to the skillet with the mushroom cream sauce over low heat. Toss with grated Parmesan, adding a splash of reserved pasta water as needed to loosen the sauce and help it cling to the noodles. Season with black pepper, stir in chopped parsley and lemon zest if using, and adjust salt to taste.

   For this step

   • 1/2 cupgrated Parmesan
   • 1/2 tspfreshly ground black pepper
   • 2 tbspfresh parsley, chopped
   • 1 tsplemon zest (optional)
   
7. 7

   Step 7: Serve

   Divide among plates, finish with an extra sprinkle of Parmesan and a few thyme leaves if desired, and serve immediately while hot.
   

1. Finely chop the onion and mince the garlic. Slice the mushrooms into even pieces so they cook uniformly. Strip thyme leaves from stems and set aside.
2. Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add the onion and cook 3–4 minutes until translucent, then add mushrooms and thyme. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 8–10 minutes. Season with 1 tsp kosher salt.
3. Reduce heat to medium, add the minced garlic and cook 30 seconds until fragrant. Pour in the white wine and scrape up any browned bits from the pan; simmer until the wine is mostly evaporated, about 2–3 minutes.
4. Stir in the heavy cream and bring to a gentle simmer. Cook until slightly thickened, 3–5 minutes. Taste and adjust seasoning — the sauce should be rich but balanced.
5. Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle until just al dente according to package directions (usually 8–10 minutes). Reserve about 1/2 cup (120 ml) of the pasta cooking water, then drain the pasta.
6. Add the drained pappardelle to the skillet with the mushroom cream sauce over low heat. Toss with grated Parmesan, adding a splash of reserved pasta water as needed to loosen the sauce and help it cling to the noodles. Season with black pepper, stir in chopped parsley and lemon zest if using, and adjust salt to taste.
7. Divide among plates, finish with an extra sprinkle of Parmesan and a few thyme leaves if desired, and serve immediately while hot.