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Pappardelle with Mushrooms
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Pappardelle with Mushrooms

Pappardelle with wild mushroom sauce is a classic way to enjoy the rich earthy flavor of wild mushrooms. These meaty mushrooms perfume alight tomato sauce that coats the traditional wide pasta served in Tuscany. Porcini mushrooms (Boletus edulis) are ideal for this recipe, and the first choice for making this dish. But because they are difficult to find, we prepared our Tuscan-inspired sauce using a combination of portobello, baby bella, and other mushrooms. To enrich their flavor, we added a small amount of dried porcini mushrooms, which can be found online and in most specialty stores.
Wide pappardelle noodles are easy and rewarding to make at home, but quality imported versions are available too. Make the sauce a day ahead to serve with friends and family at a festive autumn gathering.  
Course: Pasta
Servings: 6

Ingredients

  • ½ ounce dried porcini
  • 1½ pounds portobello, baby bella, cremini, and shitake mushrooms
  • 3 tablespoons olive oil
  • 2 large shallots, minced
  • salt and fresh ground black pepper
  • 10-12 ounces fresh tomato sauce
  • 12 ounces water, more as needed
  • 3 tablespoons butter
  • 12 ounces to 1 pound fresh pappardelle
  • few sprigs of flat leaf parsley, chopped
  • sprig fresh thyme, chopped

Instructions

  • Soak the dried mushrooms, if using, in 1 cup boiling water for an hour.
  • Drain the dried mushrooms, if using, reserving the soaking liquid. Slice the mushrooms ¼-inch thick then chop them into small, irregular pieces. Slice smaller mushrooms without chopping if desired. Set aside.
  • Heat the olive oil in a 12-inch wide, deep skillet. Cook the shallots in the oil, over medium stirring frequently, until they soften and brown slightly.
  • Add the mushrooms. Cook, stirring often, until they start to soften and their moisture starts to be released, for about five minutes. Season with salt and pepper. Cover and continue cooking until they are cooked through.
  • Add the tomato sauce and water. (Add the reserved soaking liquid if you added dried mushrooms.) Bring to a simmer. Partially cover and simmer very gently for 30 to 40 minutes. (You can prepare the sauce up to this point and refrigerate for the next day.)
  • Adjust the seasoning with salt and pepper. Stir in the butter. Keep warm.
  • Cook the pappardelle in salted boiling water.Drain the pappardelle and add it to the pan with the mushroom sauce. Toss to coat the pappardelle with the sauce.  Add more water if needed to coat the pasta.
  • Divide evenly into warmed serving bowls.  Garnish with the chopped parsley and thyme.