Garlic Butter Mushroom Pappardelle (Printer-friendly)
Wide ribbons of pasta coated in buttery garlic mushrooms with Parmesan and fresh herbs.
# 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
# Method:
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 cooking water before draining.
02 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add sliced mushrooms and cook until golden brown and moisture has evaporated, about 7 to 9 minutes.
03 - Stir in shallot, garlic, and red pepper flakes if using. Cook for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
04 - Pour in white wine or vegetable broth, scraping up any browned bits from the bottom of the skillet. Simmer for 1 to 2 minutes until slightly reduced.
05 - Reduce heat to medium. Add remaining 1 tablespoon butter, thyme, and parsley. Season with salt and black pepper, stirring until butter melts and creates a silky base.
06 - Add drained pappardelle to the skillet. Toss gently to coat, adding reserved pasta water as needed to achieve a smooth, clinging sauce.
07 - Remove from heat. Fold in Parmesan cheese and lemon zest until well combined. Taste and adjust seasoning if necessary. Serve immediately with additional Parmesan and fresh parsley.
# Expert Tips:
01 -
- The mushrooms develop this incredible golden crust that adds depth to every single bite
- It comes together in the time it takes to boil pasta, making it perfect for those evenings when you want something special but refuse to order takeout
02 -
- Mushrooms need space in the pan to properly brown, so work in batches if your skillet is crowded
- Reserving pasta water is non-negotiable, that starchy liquid is what transforms melted butter into a silky, restaurant-quality sauce
03 -
- Pat your mushrooms dry before cooking, excess moisture will make them steam instead of sear
- Microplane your lemon zest directly over the pasta so the aromatic oils land exactly where they should