I created a Caramelized Wild Mushroom Pappardelle Pasta that marries 12 oz of smooth pappardelle with a medley of wild mushrooms, shallots, garlic, white wine and heavy cream. As an Italian Mushroom Pasta, its savory blend of fresh thyme and parsley intrigues with every elegant bite. Every ingredient plays a vital note in this perfect symphony of flavors.

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I’ve been playing around with different ways to elevate my pasta game and stumbled on this Caramelized Wild Mushroom Pappardelle Pasta that quickly became a favorite. There’s something about the way 12 oz pappardelle pasta perfectly captures the richness of 1 lb wild mushrooms (cremini, shiitake, oyster) that makes it unforgettable.

I caramelized the mushrooms alongside a finely chopped shallot and minced garlic until they were golden, then deglazed the pan with 1/2 cup dry white wine. After tossing in 2 tbsp olive oil, 3 tbsp unsalted butter, a splash of heavy cream, and a pinch of salt and freshly ground black pepper, I added a hint of fresh thyme leaves which tied all the flavors together just right.

This dish reminds me of some classic Italian mushroom recipes and even has a slight nod to the short rib variety I once tried. Garnishing with chopped parsley, it’s a simple yet elegant meal that begs to be shared.

Why I Like this Recipe

I really like this recipe because first off, I love how the mushrooms get all caramelized and packed with flavor. There’s something about the way the wild mushrooms, garlic, and shallots come together that makes me feel super satisfied every time I make it.

I also like that the creamy sauce mixes in the white wine and butter so perfectly. Its rich and comforting taste reminds me of home cooking, and even if the sauce sometimes gets a bit thick, adding a little pasta water always fixes it right up.

Another reason I dig this dish is how easy it is to tweak. Whether I need it a bit saltier or creamier, I can adjust it to my liking, which makes me feel in control of what I’m eating.

And lastly, the fresh parsley garnish not only adds a pop of color but also gives the pasta a fresh finish that makes every bite feel light and balanced.

Ingredients

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Pappardelle pasta gives us carbs for energy; it’s a starchy base for our dish.
Wild mushrooms are loaded with flavor and fiber, they bring earthy taste and nutrition.
Olive oil is a natural, healthy fat that adds a smooth, rich texture.
Garlic and shallot add a punchy aroma and vitamins, making every bite extra tasty.
White wine cuts through the richness, adding a tangy, acidic twist to the sauce.
Heavy cream creates a luscious, smooth finish that ties all flavors perfectley.

Ingredient Quantities

12 oz pappardelle pasta

1 lb wild mushrooms (cremini, shiitake, oyster) cleaned and sliced

1 medium shallot, finely chopped

2 to 3 cloves garlic, minced

2 tbsp olive oil

3 tbsp unsalted butter

Salt to taste

Freshly ground black pepper to taste

1/2 cup dry white wine

1/2 cup heavy cream

1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

Fresh parsley, chopped for garnish

How to Make this

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1. Bring a big pot of salted water to a boil and cook the pappardelle according to the package directions until al dente, then drain and save a little pasta water.

2. While the pasta is cooking, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

3. Add the finely chopped shallot and minced garlic to the skillet and cook until they turn soft and a bit translucent.

4. Toss in the sliced wild mushrooms and season with salt and freshly ground black pepper, stirring often so they caramelize nicely.

5. Once the mushrooms are nicely browned, add the fresh thyme leaves and pour in the half cup of dry white wine, letting it simmer until most of the liquid has evaporated.

6. Lower the heat and stir in the half cup of heavy cream along with the remaining butter, and let the sauce bubble gently for a minute or two.

7. Mix in the cooked pappardelle into the skillet, tossing everything together to coat the pasta in the creamy mushroom sauce.

8. If the sauce seems too thick, add a splash of the reserved pasta water until you get your desired consistency.

9. Taste the pasta and adjust the seasoning with extra salt and pepper if needed.

10. Serve immediately garnished with a generous sprinkle of chopped fresh parsley and enjoy the rich flavors!

Equipment Needed

1. Big pot for boiling water, essential for cooking the pappardelle correctly
2. Colander to drain the pasta and hold that precious bit of pasta water
3. Large skillet to make the mushroom and cream sauce evenly over medium-high heat
4. Knife for chopping the shallot and slicing the mushrooms properly
5. Cutting board needed for chopping and slicing ingredients safely
6. Measuring cups for accurately measuring the white wine and heavy cream
7. Measuring spoons to get the right amount of olive oil, butter, and thyme
8. Wooden spoon or spatula to stir ingredients efficiently without damaging your skillet
9. Tongs help to mix and toss the pasta with the sauce without breaking it apart

FAQ

Q: Can I use other types of mushrooms in this recipe?

Yes, you definitely can, but wild mushrooms like cremini, shiitake and oyster give the best flavor and texture.

Q: Is it necessary to use both olive oil and butter?

Yeah, its a combo that works really well. The olive oil helps prevent the butter from burning while the butter adds a rich flavor.

Q: How can I tell when the pasta is perfectly al dente?

You should try a piece a minute before the recommended cooking time. It should be firm but not crunchy.

Q: What if I don't have heavy cream on hand?

You can use half and half, but the sauce might not be as thick and creamy.

Q: Can I add extra seasoning to the dish?

For sure, feel free to add extra salt, pepper or even red pepper flakes if you like some heat.

Caramelized Wild Mushroom Pappardelle Pasta Recipe Substitutions and Variations

Instead of pappardelle, you can use wide fettuccine or tagliatelle – they’ll work just fine in the sauce.
If you cant find wild mushrooms, button or portobello mushrooms are a pretty good replacement.
You can swap unsalted butter with salted butter or a bit more olive oil if you’re looking for a dairy-free option.
If you dont have dry white wine on hand, chicken or vegetable broth will add a nice tangy flavor.
Instead of heavy cream, try half-and-half or a mix of milk with a splash of cream cheese (thinned out a little) to keep it rich nonetheless.

Pro Tips

1. Make sure your pan is big enough so the mushrooms have room to brown properly. Overcrowding the pan can make them steam instead of getting that nice caramelized flavor.

2. Before tossing the pasta into the sauce, reserve a little bit of the pasta water. It’s super handy to adjust the sauce consistency if it ends up being too thick.

3. When you add the white wine, let it simmer until almost all of it evaporates. This step helps concentrate the flavors and avoids a raw wine taste in the dish.

4. Taste and season as you go. Sometimes adding a little extra salt or pepper at the end can really bring all the flavors together.

Caramelized Wild Mushroom Pappardelle Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

575

kcal

Equipment: 1. Big pot for boiling water, essential for cooking the pappardelle correctly
2. Colander to drain the pasta and hold that precious bit of pasta water
3. Large skillet to make the mushroom and cream sauce evenly over medium-high heat
4. Knife for chopping the shallot and slicing the mushrooms properly
5. Cutting board needed for chopping and slicing ingredients safely
6. Measuring cups for accurately measuring the white wine and heavy cream
7. Measuring spoons to get the right amount of olive oil, butter, and thyme
8. Wooden spoon or spatula to stir ingredients efficiently without damaging your skillet
9. Tongs help to mix and toss the pasta with the sauce without breaking it apart

Ingredients

12 oz pappardelle pasta
1 lb wild mushrooms (cremini, shiitake, oyster) cleaned and sliced
1 medium shallot, finely chopped
2 to 3 cloves garlic, minced
2 tbsp olive oil
3 tbsp unsalted butter
Salt to taste
Freshly ground black pepper to taste
1/2 cup dry white wine
1/2 cup heavy cream
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
Fresh parsley, chopped for garnish

Directions

Bring a big pot of salted water to a boil and cook the pappardelle according to the package directions until al dente, then drain and save a little pasta water.
While the pasta is cooking, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the finely chopped shallot and minced garlic to the skillet and cook until they turn soft and a bit translucent.
Toss in the sliced wild mushrooms and season with salt and freshly ground black pepper, stirring often so they caramelize nicely.
Once the mushrooms are nicely browned, add the fresh thyme leaves and pour in the half cup of dry white wine, letting it simmer until most of the liquid has evaporated.
Lower the heat and stir in the half cup of heavy cream along with the remaining butter, and let the sauce bubble gently for a minute or two.
Mix in the cooked pappardelle into the skillet, tossing everything together to coat the pasta in the creamy mushroom sauce.
If the sauce seems too thick, add a splash of the reserved pasta water until you get your desired consistency.
Taste the pasta and adjust the seasoning with extra salt and pepper if needed.
Serve immediately garnished with a generous sprinkle of chopped fresh parsley and enjoy the rich flavors!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.