Wild Mushroom Pappardelle in Thyme Cream Sauce
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
- 12 ounces pappardelle pasta
- 1 pound mixed wild mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 1 cup heavy cream
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- Melt the butter in a large skillet over medium heat. Add the shallot and cook for 2 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the sliced mushrooms and thyme leaves. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are browned and their liquid has evaporated.
- Pour in the heavy cream and bring to a gentle simmer. Season with salt and black pepper.
- Add the drained pasta and Parmesan cheese to the skillet. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
- Remove from heat and sprinkle with chopped parsley before serving.
Notes
Use a mix of cremini, shiitake, and oyster mushrooms for the best flavor and texture. Reheat leftovers gently over low heat with a little extra cream to keep the sauce smooth. The dish tastes best fresh but can be made a few hours ahead and rewarmed just before serving.
Course: Main Course
Cuisine: Italian
Equipment: Large pot, Large skillet, Colander
Cuisine: Italian
Equipment: Large pot, Large skillet, Colander