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!