Mushroom Pappardelle Made Simple and Delicious

Name: Mushroom Pappardelle Made Simple and Delicious
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: ¼ oz dried morel mushrooms; 1 cup hot water; ½ lb cremini mushrooms, diced; ½ lb shiitake mushrooms, quartered; Salt and black pepper; 1 large shallot, minced; 4 garlic cloves, minced; 4 tbsp butter; 1 bay leaf; 2 tsp fresh oregano, chopped; 1 tsp fresh thyme, chopped; 1½ cups heavy cream; ¾ cup freshly grated parmesan; ¾ lb dried pappardelle pasta; ½ lemon, juiced

BY Emily Parker July 3, 2025

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Mushroom pappardelle is the kind of meal that feels both comforting and refined. With every bite of those wide, tender noodles coated in a creamy mushroom sauce, you get pure satisfaction. This simple mushroom pappardelle recipe comes together quickly, making it perfect for weeknights or relaxed dinner parties. It’s rich, earthy, and easy to love a true go-to pasta dish for every home cook.

Table of Contents

A Cozy Pasta Story

My inspiration for this mushroom pappardelle came during a winter visit to our local farmers market. I stumbled upon baskets of fresh shiitake and cremini mushrooms, and I immediately pictured them sizzling in a pan, ready to be folded into something creamy and comforting. That moment turned into this mushroom pappardelle recipe one that’s now a staple in my kitchen.

This dish brings together tender pappardelle pasta and a velvety sauce made from mushrooms, garlic, herbs, and parmesan. It’s the kind of recipe that tastes like you spent hours on it, even though it comes together fast. The wide ribbons of pasta soak up every bit of flavor, making each bite full and hearty. I often serve it when I want something that feels both rustic and elegant, just like my go-to pappardelle pasta base or the equally rich creamy broccoli pasta.

What makes mushroom pappardelle truly stand out is its balance. The mushrooms offer depth and earthiness, while a splash of lemon at the end brightens the entire dish. Whether it’s a quiet night at home or a casual gathering with friends, this recipe always hits the mark and reminds me of those early days learning to cook in my aunt’s cozy kitchen.

Ingredients & Cooking Tips for Perfect Mushroom Pappardelle

Must-Have Ingredients for the Best Flavor

To make a standout mushroom pappardelle, quality ingredients are everything. You’ll want a mix of mushrooms — cremini, shiitake, and if possible, some rehydrated dried morels. These varieties each bring something unique: cremini are hearty, shiitake are rich and meaty, and morels add depth and aroma.

The sauce comes alive with a few pantry staples: minced garlic, shallots, butter, fresh thyme, oregano, and heavy cream. A splash of lemon juice at the end cuts through the richness, and parmesan cheese finishes the dish with a salty, nutty flavor.

Of course, don’t forget the pappardelle pasta. These wide, flat noodles cling to creamy sauces beautifully. If you’ve tried our lemon parmesan pasta, you know how important pasta shape can be in holding onto flavor.

Cooking Tips for a Creamy, Balanced Sauce

Start by sautéing your mushrooms in olive oil until they’re golden brown and aromatic. Don’t overcrowd the pan — mushrooms need space to sear. Add the shallots and garlic next, letting them soften before deglazing with a splash of water or broth (instead of sherry, to keep things simple and family-friendly).

The secret to a smooth mushroom pappardelle sauce is simmering the cream gently. Stir often, and don’t rush. Whisk in the parmesan slowly until it melts completely. Once your pappardelle is cooked just shy of al dente, toss it right into the sauce.

If you love veggie-forward pastas like this, you might also enjoy our protein pasta salad, especially for a lighter lunch or meal prep.

A final touch of lemon juice brings everything together, making this dish both rich and refreshing — a satisfying bite every time.

Step-by-Step Guide to Making Mushroom Pappardelle

Sauté, Simmer, and Toss — It’s That Easy

The beauty of mushroom pappardelle is that it looks and tastes impressive without being complicated. Before you begin, prep all your ingredients. Slice the mushrooms, mince the shallot and garlic, and measure your cream and cheese. Once the pan heats up, things move quickly.

Start by soaking your dried morel mushrooms in hot water for 30 minutes. This not only softens them but creates a deep, earthy broth you’ll use in the sauce.
In a wide skillet, heat olive oil over medium-high. Add the cremini and shiitake mushrooms. Let them cook for about 6 minutes until golden and slightly crispy on the edges. Avoid constant stirring — letting them sit allows for browning.
Drain and chop the morels. Add them to the pan with minced shallots and garlic. Cook for another minute. Then stir in the butter, herbs, and reserved mushroom broth.
Pour in the cream and gently whisk in grated parmesan until smooth. Let the sauce simmer for 8 minutes until thickened. Meanwhile, cook your pappardelle in salted boiling water, timing it to be ready just as the sauce finishes.
Once the pasta is almost done, transfer it directly into the sauce with tongs. Add lemon juice and toss everything together until every ribbon of pappardelle is coated in that creamy mushroom goodness.

This technique is also handy when preparing other creamy pastas like french onion pasta or orzo pasta salad, where timing and heat control are everything.

Mushroom pappardelle doesn’t require fancy skills — just a few simple steps and patience. The result is a dish with layers of flavor and texture, ready in under 30 minutes.

Serving Ideas & Storing Mushroom Pappardelle

How to Serve It Just Right

Mushroom pappardelle is hearty enough to be a main dish, but it also plays well as a side in a more elaborate spread. I love serving it with a crisp green salad — something lemony or with a balsamic vinaigrette — to balance the richness of the cream sauce. Warm crusty bread is also a favorite at our table for scooping up every last bit of sauce.

You can even dress it up for guests. Serve it as a first course before a protein main like roasted chicken or seared steak. For a cozy pasta night, pair it with another classic from your kitchen like cheesy beef pasta or our crowd-pleasing italian tortellini pasta salad.

This dish is ideal for colder seasons, but honestly, I find myself craving mushroom pappardelle all year long. The savory mushroom flavor and creamy texture never go out of style.

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. When reheating, do so gently over low heat in a skillet. You might want to add a splash of cream or water to loosen the sauce as it warms.

Avoid microwaving it for too long, as the cream can break and separate. For best results, use a stovetop and reheat slowly. That way, your mushroom pappardelle stays as luscious as it was on day one.

And if you love meal prepping or doubling recipes, this pasta reheats beautifully with just a little care — perfect for a second comforting dinner later in the week.

Conclusion

Mushroom pappardelle is the kind of dish that brings comfort and elegance together in one warm bowl. With minimal ingredients and a simple method, you’ll be surprised at just how flavorful and satisfying it is. Whether you’re new to making pasta dishes or a seasoned cook, this recipe is one you’ll return to again and again.

From prepping mushrooms to folding in silky cream and parmesan, every step adds up to something deeply nourishing. And when your kitchen smells like garlic, butter, and herbs, you’ll know you’re on the right track.

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Frequently Asked Questions About Mushroom Pappardelle

What is garlic mushroom pappardelle?

Garlic mushroom pappardelle is a variation of this dish where garlic plays a stronger role in the flavor profile. While our recipe already includes garlic, you can boost it further by using roasted garlic or doubling the amount during the sauté stage for a bolder taste.

How do you pronounce mushroom pappardelle?

It’s pronounced “PAH-par-DEL-leh.” The double “L” is soft, and the final “E” is pronounced — just like most Italian pasta names. It might look tricky, but once you say it a few times, it rolls off the tongue beautifully, just like the pasta itself.

Can mushroom pappardelle be made vegan?

Yes, you can make a vegan version by swapping the cream for full-fat coconut milk or a plant-based cream, and using nutritional yeast or vegan parmesan in place of cheese. Just be sure to use egg-free pappardelle or sub with tagliatelle.

Is this the same as Jamie Oliver’s mushroom pappardelle?

Jamie Oliver’s version is a bit different and may include white wine or pancetta. This recipe focuses on simplicity, creaminess, and deep mushroom flavor, without alcohol or any ingredients that don’t fit a homey, approachable pasta night.

Nutrition Disclaimer: The nutrition information provided in the Recipe card is an estimate only.For the most accurate results, please calculate the values yourself using your preferred nutrition calculator.

Mushroom Pappardelle Made Simple and Delicious

A Cozy Pasta Story

Ingredients & Cooking Tips for Perfect Mushroom Pappardelle

Must-Have Ingredients for the Best Flavor

Cooking Tips for a Creamy, Balanced Sauce