Mushroom Pappardelle

Mushroom Pappardelle with shredded Parmesan and chopped parsley
Savory Mushroom Pappardelle with shredded Parmesan and finely chopped Italian Parsley (Photo Credit: Adroit Ideals)

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.

Mushroom Pappardelle with shredded Parmesan and chopped parsley
Savory Mushroom Pappardelle with shredded Parmesan and finely chopped Italian Parsley (Photo Credit: Adroit Ideals)

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.

Cremini Mushrooms
Cremini Mushrooms (Photo Credit: Adroit Ideals)

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..

Trader Joe's Pappardelle Pasta
Trader Joe’s Pappardelle Pasta (Photo Credit: Adroit Ideals)

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.

D'Artagnan's rich black truffle butter
D’Artagnan’s rich black truffle butter is a decadent addition to dishes (Photo Credit: Adroit Ideals)

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 shallots
Slice some shallots (Photo Credit: Adroit Ideals)

Slice a few cremini mushrooms.

Slice Mushrooms
Slice cremini mushrooms (Photo Credit: Adroit Ideals)

Zest a whole lemon. Lemon zest adds brightness and a fresh taste to pasta dishes. Chop the lemon zest.

Zest a lemon
Zest a lemon (Photo Credit: Adroit Ideals)

Saute the shallots in some olive oil in a skillet or chef’s pan over medium low heat.

Saute shallots in oil
Saute the shallots in olive oil (Photo Credit: Adroit Ideals)

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.

Add white wine to deglaze the pan
Add some white wine to deglaze the pan (Photo Credit: Adroit Ideals)

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 creminis to the sauce
Add the cremini mushrooms to the sauce (Photo Credit: Adroit Ideals)

Add the truffle butter.

Add Truffle Butter
Add a tablespoon or two of D’Artagnan truffle butter (Photo Credit: Adroit Ideals)

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.

Stir in the truffle butter
Stir in the truffle butter as the sauce becomes richer (Photo Credit: Adroit Ideals)

When the pappardelle has cooked, drain it.

Pappardelle pasta drained
Drain the pappardelle pasta (Photo Credit: Adroit Ideals)

Add the pappardelle pasta to the mushroom sauce.

Add the Pappardelle pasta to the mushroom sauce
Add the drained pappardelle pasta to the mushroom sauce (Photo Credit: Adroit Ideals)
Stir the pappardelle pasta into the mushroom sauce
Stir the pappardelle pasta until it is coated by the mushroom sauce (Photo Credit: Adroit Ideals)

Stir in the fresh lemon zest.

Stir in the lemon zest
Stir in the fresh lemon zest (Photo Credit: Adroit Ideals)

Plate the pasta.

Plate the mushroom pappardelle pasta
Plate the mushroom pappardelle pasta (Photo Credit: Adroit Ideals)

Sprinkle some fresh lemon juice, shredded parmesan, and finely chopped parsley over the plated pasta.

Garnish the pasta with shredded parmesan and chopped parsley
Garnish the mushroom pappardelle with a squeeze of fresh lemon juice and a sprinkling of shredded parmesan and chopped parsley (Photo Credit: Adroit Ideals)

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.

Add crispy proscuitto to the dish
Add some crispy prosciutto to the mushroom pappardelle (Photo Credit: Adroit Ideals)

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.

Mushroom Pappardelle and a nice white wine in front of fireplace
Serve the Mushroom Pappardelle with a nice white wine in front of the fireplace (Photo Credit: Adroit Ideals)

This is a useful field guide to mushrooms book. I have owned this same book for at least 20 years!

Enjoy!!

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From the kitchen of A Food Lover’s Delight….

Mushroom Pappardelle

Ingredients:

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 D’Artagnan truffle butter
Zest from one lemon
2 T freshly squeezed lemon juice
2 T shredded parmesan cheese
1 T finely chopped Italian parsley

Method:

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.

Order some Trader Joe’s Pappardelle Pasta from Amazon:

Get some decadent truffle butter from D’Artagnan:

Black Truffle Butter – 1 Log (1 lb)

Order online. All-natural black truffle butter studded with real truffle pieces. Ideal … [More]

Price: $29.99
Sale: $29.99

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Buy some Trader Joe’s Mushroom Umami Seasoning from Amazon:

Get a fancy trio of truffle oils from Amazon:

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