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.

Mushroom Pappardelle – Creamy, Easy & Delicious Comfort

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

Mushroom Pappardelle Made Simple and Delicious

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A rich and creamy mushroom pappardelle made with tender pasta ribbons, sautéed mushrooms, garlic, herbs, and parmesan. A comforting, simple, and satisfying pasta dish.

Author: Emily Parker
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

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

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Instructions

1. Soak morel mushrooms in hot water for 30 minutes.
2. Heat olive oil in a skillet. Sauté cremini and shiitake mushrooms until golden.
3. Chop soaked morels and add to pan with shallots and garlic. Sauté for 1 minute.
4. Stir in butter, herbs, and bay leaf. Add mushroom soaking liquid.
5. Pour in cream and bring to a simmer. Stir in parmesan until melted.
6. Cook pappardelle in salted water. Reserve some pasta water.
7. Toss pasta into the sauce with lemon juice. Stir to coat evenly.
8. Serve hot with extra parmesan and optional sautéed oyster mushrooms.

Notes

Use a mix of mushrooms for best flavor and texture.
Add sautéed oyster mushrooms on top for extra depth.
Store leftovers in the fridge up to 3 days. Reheat gently.

Nutrition

Serving Size: 1 plate
Calories: 540
Sugar: 4g
Sodium: 430mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 16g
Cholesterol: 80mg

Find it online: https://www.flavourrecipe.com/mushroom-pappardelle/