Best 6 Pappardelle With Mushroom Sauce Recipes

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PAPPARDELLE WITH MIXED WILD MUSHROOMS



Pappardelle with Mixed Wild Mushrooms image

These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They are not always stored and displayed as I think they should be - I don't like sweaty mushrooms in plastic containers - but I'm sure things will get better. Even as a chef I am surprised to see changerelles and black trumpets popping up throughout the year, as well as the more predictable cremini, shiitake, morel, button and oyster mushrooms. There is a lot of choice.

Provided by Jamie Oliver

Categories     main-dish

Yield Serves 4

Number Of Ingredients 10

9 - 11 ounces mushrooms (I would probably buy around 14 ounces of mushrooms, as you have to trim a bit off)
3 tablespoons olive oil
1 clove of garlic, finely chopped
1 - 2 small dried red chillies, pounded or very finely chopped
salt and freshly ground black pepper
juice of 1/2 lemon
1 pound pappardelle
a small handful of grated Parmesan cheese
1 handfully of fresh flat-leaf parsley, roughly chopped
2 ounces unsalted butter

Steps:

  • Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.
  • Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

PAPPARDELLE WITH MUSHROOM RAGU



Pappardelle with Mushroom Ragu image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1/3 cup walnuts
1 pound cremini mushrooms
2 tablespoons extra-virgin olive oil
1 onion, chopped
Freshly ground pepper
2 cloves garlic, roughly chopped
1 tablespoon tomato paste
1 28-ounce can whole peeled tomatoes, crushed by hand
1 small sprig rosemary
1 8.8-ounce package pappardelle
1/4 cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, pulse the walnuts in a food processor until finely chopped; remove to a small bowl. Add half the mushrooms to the food processor; pulse until finely chopped. Slice the remaining mushrooms.
  • Heat the olive oil in a large dutch oven over medium-high heat. Add the walnuts; cook, stirring, until toasted, about 2 minutes. Add the onion and chopped mushrooms and cook, stirring, until the mushrooms are dry, 5 minutes. Season with salt and pepper and cook until the mushrooms are browned, 2 to 3 minutes. Add the sliced mushrooms and garlic and cook until softened, 3 to 5 minutes. Add the tomato paste and cook, stirring, until coated, about 1 minute. Add the crushed tomatoes, then rinse the empty can with 1/2 cup water and pour it into the pot. Add the rosemary and bring to a simmer. Cook, stirring, until the sauce thickens slightly, about 10 minutes.
  • When the sauce is almost ready, add the pasta to the boiling water and cook as the label directs for al dente, about 5 minutes. Using tongs, transfer the pasta to the sauce. Cook, tossing, until well coated. Stir in half the parsley and season with salt and pepper; remove the rosemary sprig. Divide the pasta among bowls and top with the remaining parsley.

Nutrition Facts : Calories 450, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 33 milligrams, Sodium 927 milligrams, Carbohydrate 64 grams, Fiber 6 grams, Protein 15 grams, Sugar 10 grams

PAPPARDELLE WITH MUSHROOM SAUCE



Pappardelle With Mushroom Sauce image

Pappardelle is my favorite kind of pasta. This is a quick and flavorful recipe. I use all kinds of mushrooms including dry ones.

Provided by MsPia

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs white mushrooms
5 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
3/4 cup dry white wine
3 tablespoons parsley, chopped
salt & freshly ground black pepper
2 tablespoons butter
1 lb pappardelle pasta, fresh

Steps:

  • Wash and dry mushrooms thoroughly and slice thin.
  • Heat olive oil in a large skillet.
  • Add garlic and sauté over medium heat about 1 minute.
  • When garlic begins to color, add sliced mushrooms.
  • Sauté mushrooms over high heat until lightly colored.
  • Add wine.
  • Cook until wine is reduced by half, stirring constantly.
  • Add parsley and cook 1 minute longer.
  • Season with salt and pepper.
  • Fill a very large saucepan two-thirds full with salted water.
  • Bring water to a boil.
  • Add pasta.
  • Bring water back to a boil and cook pasta uncovered until 'al dente'.
  • Drain pasta and place in skillet with sauce; add butter.
  • Toss pasta, sauce and butter over medium heat until sauce coats pasta, 20 to 30 seconds.
  • Serve immediately.

Nutrition Facts : Calories 466.7, Fat 16.6, SaturatedFat 4.3, Cholesterol 10.2, Sodium 47, Carbohydrate 61.7, Fiber 3.6, Sugar 4.6, Protein 13.6

PAPPARDELLE WITH MUSHROOMS AND DUCK



Pappardelle With Mushrooms and Duck image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 ounces dried porcini
1/2 pound wild mushrooms
1 clove garlic, minced
3 shallots, minced
3 tablespoons butter
1 tablespoon peanut or safflower oil
1 tablespoon fresh thyme leaves
Coarse salt and freshly ground pepper to taste
1 cup dry red wine
4 duck legs confit (homemade or commercial)
1 pound pappardelle

Steps:

  • Soak the porcini in one cup boiling water for 30 minutes. Trim the stalks from the fresh mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel to clean them (do not soak them or they will become soggy). Slice the mushrooms into one-and-a-half-inch pieces.
  • Using a large skillet, soften the garlic and the shallots in two tablespoons butter and the tablespoon of oil.
  • Strain the porcini through a paper towel, reserving the soaking liquid. Chop the porcini. Add the mushrooms to the skillet with the thyme, salt and pepper and red wine. Cook over moderate heat, stirring occasionally, for about 20 minutes. Add the porcini, cooking liquid and continue to cook over moderate heat until the sauce becomes thick and syrupy.
  • Meanwhile, scrape the fat off the duck meat and cut the meat into strips. Then bring six quarts of salted water to a boil for the pappardelle.
  • Add the duck meat to the sauce and cook it over moderate heat for 10 minutes. Correct the seasoning and keep the sauce warm.
  • Drain the pappardelle and toss with the remaining tablespoon of butter. Spoon the sauce over the noodles, toss and serve.

PAPPARDELLE WITH CREAMY MUSHROOM AND PINE NUT SAUCE



Pappardelle With Creamy Mushroom and Pine Nut Sauce image

Anyone who likes mushrooms and enjoys their pasta sweet and creamy should try this. I normally prefer spicier food, but made this for dinner last night and thought it was delicious. I heated the left-overs in the microwave for lunch today, and the sauce tasted even better. I used lite cream and penne rigate in place of the pappardelle. Recipe was recently featured on Australian television cooking show, Fresh.

Provided by Soobeeoz

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

375 g pappardelle pasta
2 tablespoons olive oil
2 garlic cloves, crushed
1 onion, chopped finely
250 g mushrooms, finely sliced
1 cup cream (250ml)
1/2 cup parmesan cheese, grated
60 g pine nuts, toasted
100 g sultanas
salt and pepper
1/4 cup flat leaf parsley, chopped

Steps:

  • Cook pasta in a large pot of boiling salted water according to packet instructions until al dente; drain and return to pot.
  • Meanwhile, heat oil in large fry pan over medium heat and cook garlic and onion for 3-4 minutes or until soft. Add mushrooms and cook a further 5 minutes or until just tender.
  • Stir in cream, half the cheese, pine nuts and sultanas and simmer gently until heated through. Season with salt and freshly ground black pepper.
  • Add sauce to hot pasta and stir through flat-leaf parsley.
  • Serve pasta topped with remaining parmesan.

PAPPARDELLE WITH MUSHROOMS AND TOMATO CREAM SAUCE



Pappardelle with Mushrooms and Tomato Cream Sauce image

Categories     Mushroom     Pasta     Pork     Tomato     Sauté     Quick & Easy     Bacon     Summer     Prosciutto     Simmer     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 17

1/2 oz dried porcini* (1/4 cup)
1/2 cup hot water
3 tablespoons olive oil
1 medium onion, chopped
2 oz sliced pancetta, chopped
1 large garlic clove, minced
10 oz fresh white mushrooms, thinly sliced
1/3 cup medium-dry Sherry
1 (28- to 32-oz) can whole tomatoes in juice, chopped, reserving juice
2 Turkish bay leaves or 1 California
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups heavy cream
1 lb dried pappardelle or fettuccine
1/3 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
2 oz finely grated Parmigiano-Reggiano (1 cup)

Steps:

  • Soak porcini in hot water until softened, about 30 minutes. Lift out porcini, squeezing excess liquid back into bowl, then rinse porcini to remove any grit and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve.
  • Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and pancetta, stirring, until golden, about 6 minutes. Add garlic and fresh mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 5 minutes. Stir in porcini, reserved soaking liquid, and Sherry and boil, uncovered, until most of liquid is evaporated, about 5 minutes. Stir in tomatoes with juices, bay leaves, salt, and pepper and bring to a boil. Stir in cream, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes. Discard bay leaves.
  • Cook pappardelle in a 6- to 8-quart pot of boiling salted water until al dente, then drain. 3Stir basil and parsley into sauce, then toss pappardelle with just enough sauce to coat. Serve with cheese.
  • *Available at specialty foods shops and some supermarkets.

Tips:

  • Use fresh mushrooms. Fresh mushrooms will have a more intense flavor than dried mushrooms. If you can't find fresh mushrooms, you can use dried mushrooms, but be sure to soak them in hot water for 30 minutes before using.
  • Sauté the mushrooms until they are browned. This will help to develop their flavor and make them more tender.
  • Use a good quality pasta. Pappardelle is a wide, flat noodle that is perfect for this dish. Be sure to cook the pasta al dente, so that it still has a slight bite to it.
  • Make the sauce ahead of time. The sauce can be made up to 3 days in advance and stored in the refrigerator. When you're ready to serve, simply reheat the sauce and toss it with the pasta.
  • Garnish the dish with fresh herbs. Fresh herbs, such as parsley, basil, or thyme, will add a pop of color and flavor to the dish.

Conclusion:

Pappardelle with mushroom sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender pasta, flavorful mushrooms, and creamy sauce is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give this recipe a try.

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