Keywordmushroom pasta recipe, pasta, pasta dishes, pasta with mushrooms
Prep Time10 minutesminutes
Cook Time15 minutesminutes
Servings4
Equipment
Large pot
Large saute pan
Ingredients
4cups mushroom mix chopped
1/2 cup shallotsfinely minced
2tablespoonswhite wineuse one you would drink
3tablespoonsbutterunsalted
3tablespoonsflat leaf parsleyfinely chopped
8"nests"fresh pappardelle pasta2 per person
1+cup freshly grated parmesan cheese
2+cups pasta water
salt and pepper
Instructions
In a large pot, bring water to a boil. Salt the water generously.
While the water is coming to a boil, in a large sauté pan, heat the butter and shallots.
Cook the shallots for a few minutes, until they start changing color and the smallest bits are starting to brown.
Add the chopped mushrooms and season with salt and pepper.
Keep sautéeing the mushrooms for 2-3 more minutes.
At this point, the water should be boiling. Add the pasta and stir into the water.
Add the wine to the mushrooms and allow the wine to cook in the mushrooms for a minute or so, so the alcohol can evaporate.
Add a ladle full of the pasta water and 1 tablespoon of flat leaf parsley to the mushrooms.
Continue cooking the mushrooms. Keep adding water as you see fit. The mushrooms should remain constantly in a moist mixture. If it's too dry - add water, if it's too much liquid - let cook out.
Once the pasta is ready, save some pasta water on the side for later use and drain the pasta.
Let the pasta sit on the side while you continue cooking the mushrooms. Add 1/3 cup of pasta water to the mushrooms as they continue to cook.
If the mushrooms are absorbing the liquid rapidly, add more water, one splash at a time.
Add the pasta on to the mushrooms, sprinkle the parmesan cheese and the rest of the parsley. Add more pasta water.
Mix the ingredients well. Taste for seasoning. Adjust the salt if needed.
Serve the pasta in a bowl, sprinkle with more parmesan cheese and serve right away.
Recipe Video Instructions
Notes
The sauce is not intended to coat the pasta. It's intended to be creamy but not thick. It will evaporate and will be absorbed by the pasta quickly so add it in little by little so you can control the amount of water added.