Pappardelle with Mushrooms
This week I was craving a simple mushroom pasta, and I had a package of pappardelle waiting to be used. I picked up some baby bella mushrooms and made a quick pan sauce with shallot, garlic, thyme, and a splash of Marsala. A little butter and pasta water brought everything together before I finished the pappardelle right in the pan with Parmigiano Reggiano.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Servings
2
Watch the Video
Ingredients
- 8 oz (225 g) pappardelle
- 12 oz (340 g) baby bella mushrooms, sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- ¼ cup (60 ml) dry Marsala wine
- ½ cup (45 g) finely grated Parmigiano Reggiano, plus more for serving
- Kosher salt
- Freshly ground black pepper
- Reserved pasta water, as needed
Instructions
- Bring a large pot of well-salted water to a boil and cook the pappardelle until just shy of al dente. Reserve 1 cup of pasta water.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until they release their water and brown deeply. Don't crowd the pan.
- Add the shallot, garlic, and thyme. Cook until fragrant.
- Pour in the Marsala and scrape up the browned bits. Let it reduce by about half.
- Add the butter and a splash of pasta water to make a loose pan sauce.
- Add the pappardelle and toss, adding more pasta water as needed.
- Remove from the heat and toss in the Parmigiano Reggiano. Season with salt and pepper.
Chef’s Notes
Simple ingredients, a lot of mushrooms, and exactly the kind of pasta I was craving. The Marsala is a splash here, not a risotto-scale pour. Brown the mushrooms first or the sauce will taste steamed.
Equipment Used
- Large pot
- Large skillet
- Tongs