Caramelized Wild Mushroom Pasta (Print Version)
Wild mushrooms and garlic combine in a creamy pappardelle for an effortless, flavorful dinner.
# Ingredients:
01 -
12 oz pappardelle pasta
02 -
2 tablespoons olive oil
03 -
2 tablespoons unsalted butter
04 -
1 pound wild mushrooms (such as cremini, shiitake, oyster), cleaned and sliced
05 -
4 cloves garlic, minced
06 -
1 shallot, finely chopped
07 -
1/2 teaspoon fresh thyme leaves
08 -
1/4 cup dry white wine
09 -
1/2 cup heavy cream
10 -
1/3 cup grated parmesan cheese
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
Fresh parsley, chopped (for garnish)
# Steps:
01 -
Cook pappardelle pasta in a large pot of salted boiling water according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
02 -
In a large skillet over medium heat, heat olive oil and butter. Add the sliced mushrooms and cook undisturbed for 5–7 minutes until golden and caramelized.
03 -
Stir in the shallots and garlic, cooking for another 2–3 minutes until fragrant. Add thyme and cook for 30 seconds more.
04 -
Deglaze the pan with white wine, scraping up any bits stuck to the bottom. Let the wine reduce for 1–2 minutes.
05 -
Reduce heat to low, add heavy cream, and stir to combine. Simmer for 2 minutes until slightly thickened.
06 -
Add the cooked pasta into the skillet along with the reserved pasta water and parmesan. Toss until the sauce coats the pasta evenly.
07 -
Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and extra parmesan if desired.