Pappardelle Pasta With Mushrooms Recipes

CREAMY MUSHROOM PAPPARDELLE

Steps:

• Prepare your fresh pappardelle, following our simple pappardelle guide, or the below tutorial
• Make your mushroom stock by rehydrating your dried mushrooms in 1 - 2 cups of boiling water. Reserve the leftover water - this is your delicious umami mushroom stock.
• Heat three tablespoons of olive oil in a large pan. Add your onion, carrot, and celery, and saute until softened. Remove from the pan and set aside.
• In the same pan, stir fry your mushrooms until golden brown in a glug of olive oil. Add your garlic and gently saute, ensuring not to burn the delicate ingredient.
• Add your sauteed onions, carrot, and celery, tomato puree, stock, and cream, before laying a couple of sprigs of rosemary in the mixture, allowing their flavour to gently infuse the sauce. Season to taste with salt and pepper, and leave to simmer for a few minutes.
• If needed, add a couple of tablespoons of cornflour to thicken the sauce, stirring cautiously to make sure it is fully combined with the mixture.
• Boil your fresh pappardelle in liberally salted water for no more than 3-4 minutes, until al dente. Drain and immediately add to the sauce. Should you need to loosen the mixture, simply add a splash of your pasta water, to achieve a glossy sauce that adheres perfectly to your pappardelle.
• Serve your dish immediately, with a generous sprinkling of black pepper.

PAPPARDELLE WITH MIXED WILD MUSHROOMS

Steps:

• Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.
• Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

PAPPARDELLE PASTA WITH MUSHROOMS AND BRUSSELS SPROUTS

Steps:

• Bring a large pot of water to a boil. Add a large pinch of salt and pasta. Cook according to package instructions.
• In a large straight-sided skillet, heat oil and 1 tablespoon butter over medium-high heat. Add shallots, and cook until softened, about 3 minutes. Add brussels sprouts and 2 tablespoons water. Season with salt. Cook until brussels sprouts are tender, about 2 minutes. Add mushrooms and oregano. Season with pepper. Cook until mushrooms have softened. Remove skillet from heat, and stir in remaining 1/2 tablespoon butter.
• Drain pasta, and transfer to a platter. Top with mushroom and brussels sprouts mixture. Serve immediately.

PAPPARDELLE WITH MIXED MUSHROOMS

Steps:

• 1 Bring a large pot of salted water to boil
• 2 While the water is heating, in a large skillet over medium-high heat, heat the 1/4 cup of olive oil until shimmering
• 3 Add about half the mushrooms and cook, stirring, until they begin to wilt and make space in the pan; then add the remaining mushrooms
• 4 Cook, stirring often, until they give up their liquid; then increase the heat to boil the liquid away and caramelize the mushrooms, 8 to 10 minutes
• 5 Reduce the heat to medium, add the butter and let it melt
• 6 Stir in the garlic, rosemary, salt and red pepper flakes just until fragrant, 30 seconds
• 7 Add the vegetable broth and simmer until reduced by half, about 3 minutes
• 8 Reduce the heat to its lowest setting and cover to keep warm
• 9 Meanwhile, add the pappardelle to the boiling water, and cook until al dente, 1 to 2 minutes less than the package directions
• 10 When the pasta is ready, use tongs to transfer it to the sauce, reserving the pasta water
• 11 Drizzle with olive oil, sprinkle with the parsley and toss to coat, adding a little reserved pasta water if the pan seems dry
• 12 Remove the skillet from the heat, and sprinkle with the grated cheese
• 13 Toss and serve hot, passing more grated cheese at the table

CHEESY MUSHROOM PAPPARDELLE

Steps:

• Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the ham, onion, garlic and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the mushrooms; cook until tender, about 5 minutes. Add the flour and cook, stirring, until incorporated, 1 minute.
• Gradually add the milk to the skillet, stirring until smooth. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes; remove from the heat.
• Add the pasta to the boiling water and cook until al dente, about 4 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta and add to the skillet with the sauce.
• Add the havarti, parsley and 3 tablespoons parmesan to the skillet and toss using tongs. If the sauce seems thick, gradually add the reserved cooking water to loosen. Sprinkle with the remaining 3 tablespoons parmesan. Broil until bubbly, about 4 minutes.