Garlic Butter Mushroom Pappardelle (Printer-friendly)
Silky pappardelle with sautéed mushrooms in garlic butter sauce, finished with herbs and Parmesan.
# What You'll Need:
→ Pasta
01 - 14 oz pappardelle pasta
02 - Salt, for pasta water
→ Mushrooms
03 - 1 lb mixed mushrooms (cremini, shiitake, button), sliced
04 - 2 tbsp olive oil
05 - 3 tbsp unsalted butter
→ Aromatics & Flavor
06 - 5 cloves garlic, finely minced
07 - 1 small shallot, finely chopped
08 - 1/2 tsp crushed red pepper flakes (optional)
09 - 1/2 tsp freshly ground black pepper
10 - 1/2 tsp sea salt (plus more to taste)
11 - 2 tbsp fresh parsley, chopped
12 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
13 - 1/4 cup dry white wine or vegetable broth
→ Finish
14 - 1/2 cup freshly grated Parmesan cheese (plus more for serving)
15 - Zest of 1 lemon
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add mushrooms and sauté until golden brown and moisture has evaporated, about 7–9 minutes.
03 - Add shallot, garlic, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant.
04 - Pour in white wine or vegetable broth, scraping up any browned bits from the bottom of the pan. Simmer for 1–2 minutes until slightly reduced.
05 - Reduce heat to medium. Stir in remaining 1 tbsp butter, thyme, and parsley. Season with salt and black pepper.
06 - Add drained pappardelle to the skillet. Toss gently, adding reserved pasta water as needed to create a silky sauce that coats the pasta.
07 - Remove from heat. Fold in Parmesan cheese and lemon zest. Taste and adjust seasoning if needed. Serve immediately with extra Parmesan and fresh parsley.
# Expert Advice:
01 -
- The golden brown mushrooms develop an almost meaty depth that will make you forget this is vegetarian
- That buttery wine sauce clings to every ribbon of pappardelle, and suddenly half the bowl is gone before you realize it
- It comes together in under 30 minutes but tastes like something from a restaurant where they light candles on the tables
02 -
- Never crowd your mushrooms in the skillet, they'll steam instead of brown and you'll miss out on that deep, nutty flavor
- Reserving pasta water is nonnegotiable, that starchy liquid is what transforms melted butter into a silky, restaurant-quality sauce
03 -
- Pat your mushrooms dry with paper towels before cooking, excess moisture is the enemy of proper browning
- Use a microplane for the lemon zest, it catches just the bright yellow outer layer without any bitter pith