Pasta with mushrooms is a vegetarian dish typical of Italian cuisine.
In Italy, we call it Pappardelle with mushroom.
This dish originates from the center-north of Italy.
It is typical of the Tuscan tradition to combine a pasta such as pappardelle with full-bodied condiments and strong flavors, such as mushrooms.
A few simple ingredients will be required to make them:
- Fresh mushrooms of your choice
- Pappardelle pasta
- Parmesan cheese
As far as the choice of mushrooms to pair with pappardelle is concerned, fresh porcini mushrooms can be used, or fresh cultivated mushrooms. Or even frozen mushrooms.
One of the general rules that I always recommend in cooking is to use many ingredients with different flavors, in order to make the dish richer.
Amazing Pasta With Mushrooms
For my pappardelle recipe I used a mix of fresh mushrooms (champignon, black poplar mushroom and chanterelles mushrooms).
The recipe I propose for the perfect pasta with mushrooms has a creamy touch without the actual addition of cream.
The Most Common Types Of Mushrooms To Prepare Pasta
Porcini mushrooms are distinguished by their delicious aroma and white pulp.
They have an amazing aroma.
If you prefer a stronger flavor, then these are perfect to prepare your pappardelle pasta.
You can buy them dried during the whole year, but to taste them at their best it is better to wait for autumn.
Champignon mushrooms are white or cream-colored, with firm, uniform caps and compact stalks.
For champignon mushrooms, size matters, but in reverse: the tastiest are definitely the smallest.
Chanterelles mushrooms are yellowish in color and have a characteristic trumpet shape.
They have a delicate taste.
Black Poplar Mushrooms
These mushrooms have small and fleshy brown chapels, and very light and thin stalks.
They are very tasty and have a very distinctive flavor reminiscent of hazelnuts.
Available from spring to early winter.
Delicious Mushroom Pasta Pappardelle With A Creamy Touch
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Mushrooms pappardelle is a classic dish, quick to prepare and perfect to open a Sunday lunch: choose the mushrooms you prefer!
- 500g Mixed mushrooms
- 2 Garlic cloves
- 500g Pappardelle pasta
- Chopped fresh parsley to taste
- 1/2 Glass of white wine
- Extra virgin olive oil
- Salt & Black pepper
- 70g Parmesan cheese
- Let's start by cleaning the mushrooms. This phase is very important, as mushrooms should be scraped on the end of the stem and cleaned with a wet cloth. It would be better to avoid using running water.
- After cleaning the mushrooms, cut the mushrooms into vertical slices.
- In a non-stick pan, pour in the extra virgin olive oil, heat over low heat and then add the whole garlic cloves to brown.
- Add in your chopped up mushrooms. Simmer for about ten minutes.
- Add a glass of white wine halfway through cooking.
When cooked, add salt and pepper.
- For a creamy recipe, take 1/4 of the mushrooms we cooked previously and place them into a separate bowl., Add 2 tablespoons of water, 2 tablespoons of parmesan cheese and blend them with an immersion blender. Put this mixture aside as we will add it to the pasta at the end!
- While the sauce "rests" we put the water to boil for the pasta. Salt it only when it comes to the boil.
- Let the pappardelle pasta cook with the time given on the package.
- Drain the pappardelle, and remember to save a glass of cooking water.
- Pour the pappardelle into the pan with the mushrooms we didn't blend, add the blended mushrooms that you prepared earlier, add a little of the cooking water and stir for two minutes, so that the pasta absorbs the sauce well.
- Add a handful of fresh parsley, and the mushroom pappardelle is ready!
Amount Per Serving: Calories: 321Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 56mgSodium: 473mgCarbohydrates: 42gFiber: 3gSugar: 3gProtein: 14g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
Mushroom Pappardelle Variants
Pappardelle Mushrooms And Sausage
One of the most delicious variations of the original recipe is to add sausages to the chopped mushrooms.
The taste will be more rustic and rounded.
Pappardelle With Mushrooms And Speck
Add the speck cut into strips and mix well so that the pappardelle are flavored.
The addition of the speck gives a fantastic flavor to the pappardelle.
Preparing Fresh Egg Pappardelle
Would you like to try your hand at preparing homemade pasta?
Well, the process is much simpler than what you might imagine, moreover, it does not take much time to prepare a good fresh pasta: 15-20 minutes for a smooth and elastic dough, 30 minutes of rest, 15 minutes to roll out and make the pasta sheet.
In about an hour the game is done.
How To Store Pappardelle Mushrooms
Mushroom pappardelle are great as soon as they are made, but they can also be eaten in the evening or the day after, keep them in the fridge for max two days.