Indulge in this luxurious Pappardelle with Mixed Mushrooms and Creamy White Wine Sauce—an elegant pasta dish that rivals your favorite Italian restaurant. This creamy mushroom pasta recipe features wide ribbons of fresh pappardelle tossed with a medley of sautéed shiitake, cremini, and oyster mushrooms in a rich white wine cream sauce infused with Calicutts Herbes de Provence. Perfect for date night dinners, holiday entertaining, or when you're craving restaurant-quality Italian comfort food at home, this mushroom pappardelle delivers sophisticated flavors while remaining surprisingly easy to prepare in under 45 minutes. The combination of earthy mushrooms, aromatic herbs, Parmesan cheese, and velvety cream creates a deeply satisfying vegetarian main course that's hearty enough to serve as a centerpiece dish, yet elegant enough for your most special occasions.
- by Jessica Hughes
Pappardelle with Mixed Mushrooms & Creamy White Wine Sauce
- by Jessica Hughes
Pappardelle with Mixed Mushrooms & Creamy White Wine Sauce
Servings
4
Prep Time
20 minutes
Cook Time
25 minutes
Ingredients
1 lb Pappardelle
2 lbs Mushrooms, mixed (shiitake, cremini, oyster, porcini), sliced
4 Garlic cloves, minced
2 Shallots, finely diced
4 Tbsp Butter
3 Tbsp Olive oil
1 C Dry white wine
1½ C Heavy cream
1/2 C Parmesan cheese, grated
2 Tbsp Calicutts Herbes De Provence Blend
2 Tbsp Parsley, fresh and chopped
Calicutts Salt and Pepper blend, to taste
Directions
Bring large pot of salted water to boil for pasta.
Heat 2 tbsp butter and 2 tbsp olive oil in large skillet over medium-high heat.
Add mushrooms in batches, avoiding crowding. Cook until golden brown and moisture evaporates, about 5-7 minutes per batch. Season with Salt and Pepper. Set aside.
In same pan, add remaining butter and oil. Sauté shallots until translucent, 3 minutes.
Add garlic and Herbes De Provence, cook 1 minute until fragrant.
Pour in white wine, scraping up browned bits. Simmer until reduced by half, about 5 minutes.
Add heavy cream and bring to gentle simmer. Cook 5 minutes until slightly thickened.
Meanwhile, cook pappardelle according to package directions until al dente. Reserve 1 cup pasta water before draining.
Return mushrooms to sauce. Add Parmesan and stir until melted.
Add cooked pappardelle to sauce, tossing to coat. Add pasta water as needed for desired consistency.
Season with Salt and Pepper. Garnish with fresh parsley.
Serve immediately with extra Parmesan.
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