Best Italy Pappardelle With Roasted Mushrooms Recipe 435 Recipes

Italy - Pappardelle with Roasted Mushrooms Recipe - (4.3/5) image

Provided by Addylicious

Number Of Ingredients 11

2 lbs Papappardelle pasta or any other thick pasta
8 oz porcini mushrooms sliced
8 oz portobello mushrooms sliced
8 oz cremini mushrooms sliced
8 oz shallots, chopped
16 oz White Wine
6 oz mushroom paste (if you can't find, google recipe)
16 oz cream (recipe called for 32 but I think it's too much)
1 table spoon thyme leaves
butter
parmesan cheese

Steps:

Cook pasta al dente Saute shallots in heavy pan with butter Add the mushrooms and sweat them out Add wine to deglace the pan Add fresh thyme leaves Add mushroom paste and cream Serve mushroom cream sauce over pasta and sprinkle parmesan cheese

Pappardelle With Mushroom Sauce image

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