Mushroom Pappardelle. Mushrooms are very meaty and provide that “umami” flavor that everyone seems to be seeking these days. As everyone knows by now, my husband and I are enjoying more plant-based meals. This Mushroom Pappardelle dish with a hint of decadent truffles is an easy weeknight meal, reheats nicely, and travels well for a work lunch.
I love good fresh mushrooms. I could eat truckloads of them. My favorite mushrooms are not readily available in my area and include lobster mushrooms and hen of the woods mushrooms. Morel mushrooms grow in the woods around my area — yet I haven’t found any morels growing on my property. Maybe some day. If you happen to forage for your own mushrooms, be careful as some wild mushrooms are very poisonous.
Pappardelle is a broad flat pasta noodle. I like the pappardelle pasta with a heartier sauces such as a meat bolognese and this mushroom sauce. Trader Joe’s carries pappardelle egg-based pasta. Use a non-egg-based pappardelle pasta if you don’t eat eggs..
Anyone who follows A Food Lover’s Delight knows that I’m a fan of D’Artagnan products. D’Artagnan offers many hard-to-find products here in the US. From fancy meats to fresh truffles to infused cooking oils, you’ll find something to your liking at D’Artagnan. A tablespoon or two of D’Artagnan truffle butter adds some richness to finish the mushroom sauce.
Use your favorite mushrooms in this simple dish. Just cook pappardelle pasta until al dente. While the pasta is cooking, make a mushroom sauce with shallots, dried thyme, white wine, vegetable stock, sliced mushrooms, a dash of mushroom powder and fresh lemon zest.
Thinly slice some shallots.
Slice a few cremini mushrooms.
Zest a whole lemon. Lemon zest adds brightness and a fresh taste to pasta dishes. Chop the lemon zest.
Saute the shallots in some olive oil in a skillet or chef’s pan over medium low heat.
When the shallots have softened, add some dried thyme. Let the herbs open up by sauteing a few minutes. Then add some white wine to deglaze the pan. Now add some vegetable stock and let simmer a minute until the liquid reduces a bit.
When the liquid has reduced, add the cremini mushrooms. I like to add the mushrooms after the sauce has reduced so the mushrooms don’t cook down to nothing before the sauce is ready.
Add the truffle butter.
Stir the sauce to incorporate the truffle butter. You can substitute the D’Artagnan truffle butter with unsalted butter and a dash of truffle oil but it won’t be the same.
When the pappardelle has cooked, drain it.
Add the pappardelle pasta to the mushroom sauce.
Stir in the fresh lemon zest.
Plate the pasta.
Sprinkle some fresh lemon juice, shredded parmesan, and finely chopped parsley over the plated pasta.
If you want to be super decadent,crisp some chopped prosciutto and sprinkle it on top! No longer vegetarian but an option for meat-eaters.
Serve with cheesy garlic toast and an Apple Chopped Salad with Toasted Pecans and Goat Cheese. A dry white wine goes well with this dish.
This is a useful field guide to mushrooms book. I have owned this same book for at least 20 years!
From the kitchen of A Food Lover’s Delight….
8 oz. pappardelle pasta (Trader Joe’s carries a dry version made with eggs)
1 T olive oil
1/4 c thinly sliced shallots (about 2 shallots)
1 t dried thyme
1/4 c dry white wine
1/2 c vegetable stock
2 c sliced cremini mushrooms (or your favorite mushrooms)
Couple dashes of Trader Joe’s Mushroom Umami seasoning
pinch of salt
2 T truffle butter
Zest from one lemon
2 T freshly squeezed lemon juice
2 T shredded parmesan cheese
1 T finely chopped Italian parsley
1. Cook the pappardelle pasta according to the package directions.
2. While the pappardelle is being prepared, warm a 4 qt sauce pan over medium low heat.
3. Saute the shallots in the olive oil until translucent.
4. Add the dried thyme and let it saute a few minutes to release the spice flavor.
5. Deglaze the pan with the white wine. Stir and break up and browned bits in the pan.
6. Add the vegetable stock. Simmer for a few minutes while the liquid reduces a bit.
7. When the liquid has reduced, add the sliced mushrooms, the mushroom umami seasoning, and the salt and cook until the mushrooms have softened.
8. To richen the sauce, stir in the truffle butter until it melts.
9. Add the lemon zest.
10. Drain the pappardelle pasta and add the pasta to the sauce.
11. Toss the pasta and the sauce until the pasta is coated.
12. Divide the pasta between two plates.
13. Sprinkle the lemon juice and then the shredded parmesan over the pasta.
14. Garnish with the finely chopped Italian parsley and serve!
Serves 2. Serve with garlic toast and my Apple Chopped Salad with Toasted Pecans and Goat Cheese.
Variations: Add some cooked diced chicken or ham if you’d like a meatier dish. Omit the dairy if you are watching your fat intake. Use a non-egg-based pappardelle pasta if you don’t eat eggs. If you can’t find truffle butter but you have truffle oil, use 2 T butter and a splash of truffle oil instead.
Order some Trader Joe’s Pappardelle Pasta from Amazon:
Buy some Trader Joe’s Mushroom Umami Seasoning from Amazon:
Get a fancy trio of truffle oils from Amazon:
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