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Creamy Mushroom Pappardelle

A delightful dish that combines the earthy richness of mushrooms with the velvety allure of cream, making it a quintessential comfort food perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 490
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces dried pappardelle pasta Or 12 ounces fresh pappardelle
Mushrooms
  • 10 ounces oyster mushrooms Feel free to mix in other wild mushrooms like shiitake or maitake.
  • 2 tablespoons neutral oil (such as canola oil) For sautéing the mushrooms.
Aromatics & Seasonings
  • 3 cloves garlic (finely minced) Infuses the dish with aroma.
  • 1 large shallot (finely minced) Adds sweetness and complexity.
Cream Sauce
  • 3/4 cup heavy cream Grants the dish its creamy texture.
  • 2 tablespoons unsalted butter For a rich, buttery taste.
  • 1 teaspoon Dijon mustard For a touch of tang.
  • 1/4 cup finely grated parmigiano-reggiano cheese Adds nutty flavor to the cream sauce.
  • 1 large lemon (zested, plus juice from 1/2 lemon) Brightens and balances the richness.
  • 1/4 cup flat-leaf parsley (finely minced) Adds a burst of color and freshness.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the dried pappardelle pasta and cook until just before al dente, according to package instructions. Reserve 1 cup of the pasta cooking water before draining.
Preparing the Mushrooms
  1. Clean the mushrooms by removing any hard, woody stems. Tear and slice them into bite-sized pieces.
Cooking the Mushrooms
  1. In a large skillet set over medium-high heat, pour in the neutral oil. Once shimmering, add the oyster mushrooms in an even layer. Cook for 2-3 minutes on each side until golden-brown, then season with salt and pepper and set aside.
Cooking Aromatics
  1. Add unsalted butter to the skillet and melt. Add minced garlic and shallot and sauté over medium-low heat for 1-2 minutes until aromatic.
Simmering the Sauce
  1. Stir in heavy cream, Dijon mustard, lemon zest, and the sautéed mushrooms. Season and let simmer over low heat for 2-3 minutes to thicken slightly.
Finishing the Dish
  1. Return cooked pappardelle to the skillet, tossing it gently with the creamy mixture. Adjust with reserved pasta water if the sauce is too thick. Mix in parmigiano-reggiano cheese, lemon juice, and minced parsley. Adjust seasoning to taste.
Serving
  1. Divide the Creamy Mushroom Pappardelle into serving bowls and top with additional cheese and parsley if desired.

Notes

For deeper flavor, consider adding a splash of vegetable broth when simmering the sauce. You can add other mushrooms or sprinkle red pepper flakes for a bit of heat.