Ever craved a hearty, flavor-packed meal but felt short on time? Enter: Pappardelle with Mushroom Ragu. Picture this – velvety ribbons of pasta swathed in a medley of earthy mushrooms, kissed by fragrant herbs. In this recipe adventure, discover how big flavors can be a quick and easy reality on your plate
Looking for more?
Try these other mushroom recipes! Baked Mushrooms, Garlic Butter Mushrooms, and Mushroom Chicken Skillet.
Why You'll love This Recipe
- Flavor Symphony: Indulge in a harmonious blend of mixed mushrooms, aromatic herbs, and a touch of lemon, creating a flavor profile that's both rich and refreshing.
- Effortless Elegance: With a straightforward process and readily available ingredients, this recipe lets you achieve restaurant-quality taste without the hassle.
- Time-Friendly Indulgence: In just around 30 minutes, you can treat yourself to a comforting Italian meal that boasts big flavors and leaves you satisfied.
Ingredients & Substitutions
Full list of ingredients with measurements listed below in recipe card for Pappardelle with Mushroom Ragu.
- Pappardelle Pasta - Foundation of the dish, provides a hearty and satisfying base. You can also use tagliatelle or fettucine for similar results.
- Mixed Mushrooms (e.g., porcini, cremini, shiitake) - Stars of the show, bringing deep earthy flavors and varied textures. Feel free to customize the mushroom selection based on availability.
- Extra Virgin Olive Oil - Enhances richness and sautés ingredients to perfection.
- Onion and Garlic - Fragrant essentials that build a flavorful foundation.
- Dry White Wine or Broth - Adds depth and acidity to the mushroom ragù.
- Thyme and Parsley - Fresh herbs that infuse vibrant aromatics and elevate taste.
- Lemon Juice - A zesty touch that brightens up the dish.
- Salt and Black Pepper - Seasoning essentials to balance flavors.
- Parmigiano Reggiano - A luxurious finish, adding a nutty and salty complexity. You can also substitute with Pecorino Romano for a twist.
Equipment Needed
- Sauté Pan: For cooking the onion, garlic, and mushrooms, and simmering the ragù.
- Large Pot: To boil the pasta.
- Colander: For draining the cooked pasta.
- Kitchen Tongs or Pasta Fork: To toss the pasta with the mushroom ragù.
- Ladle: For adding pasta water if needed and serving the dish.
- Cutting Board and Knife: For chopping onions, garlic, and herbs.
- Grater: To grate the Parmigiano Reggiano cheese.
- Cooking Spoon or Spatula: For stirring and combining the ingredients while cooking.
- Measuring Cups and Spoons: For accurate measurements of ingredients.
- Citrus Juicer: To extract fresh lemon juice.
- Bowls: For serving the finished dish.
- Timer: To keep track of cooking times.
How to Make this Recipe
Full step-by-step instructions listed below in recipe card for Pappardelle with Mushroom Ragu.
To create Pappardelle with Mushroom Ragu, start by heating extra virgin olive oil in a sauté pan until it's smoking. Add finely chopped onion and garlic, cooking for approximately 5 minutes until the onions turn a light golden brown.
Incorporate sliced mixed mushrooms—porcini, cremini, or shiitake—for the next 9-10 minutes, allowing them to release their water. Pour in dry white wine or broth, along with freshly chopped thyme, salt, and black pepper, adjusting the heat to medium. Cook for an additional 5 minutes, achieving a rich ragù consistency.
In a separate large pot, bring 6 quarts of water to a boil and add 2 tablespoons of salt. Boil the preferred pasta until it's al dente, then drain, reserving some pasta water. Combine the cooked pasta with the mushroom ragù, tossing to coat. Introduce a dash of fresh lemon juice and chopped parsley to the mix, ensuring even distribution by tossing over high heat for a minute. If desired, add a ladleful of pasta water for a silky sauce.
Carefully taste and adjust the seasoning with salt and black pepper according to your preference. Divide the pasta into warmed bowls and top each serving with freshly grated Parmigiano Reggiano. The result is a luscious Pappardelle with Mushroom Ragu, where the savory mushroom mixture elegantly envelops each pasta strand, providing a delightful balance of textures and flavors.
Variations
- Creamy Mushroom Ragu: Add a touch of heavy cream or crème fraîche to the ragù for a creamy and luxurious twist.
- Herb Infusion: Experiment with different herbs like rosemary, sage, or tarragon to bring unique herbal notes to the dish.
- Protein Boost: Incorporate cooked chicken, seared shrimp, or Italian sausage to add protein and depth to the dish.
- Vegan Version: Omit the cheese and use a plant-based pasta, and replace the Parmigiano Reggiano with vegan cheese or nutritional yeast.
- Truffle Essence: Elevate the dish by drizzling truffle oil or adding truffle salt to enhance the earthy flavors.
- Roasted Garlic: Use roasted garlic instead of fresh garlic for a milder, sweeter flavor in the ragù.
- Nutty Crunch: Sprinkle toasted pine nuts or chopped walnuts over the dish for added texture and flavor.
- Greens Galore: Stir in baby spinach, arugula, or kale at the end to incorporate a fresh burst of green goodness.
- Cheese Variety: Experiment with different hard cheeses like Grana Padano or aged cheddar for a distinct twist on the finish.
- Citrus Zest: Add zest from lemon or orange for an extra layer of citrusy aroma and taste.
Wine Pairing
- Pinot Noir: This wine's light to medium body and delicate flavors complement the earthiness of the mushrooms and the overall dish. Look for a Pinot Noir with notes of red berries and a subtle earthy undertone.
- Sangiovese: A Sangiovese-based wine, such as Chianti, offers bright acidity and cherry flavors that work well with the richness of the ragù and the pasta.
- Nebbiolo: If you're feeling adventurous, a Nebbiolo-based wine like Barolo or Barbaresco can be a great match. These wines have complex flavors of red fruit, rose, and earth, which can elevate the dining experience.
- Chardonnay: If you prefer white wine, opt for a lightly oaked Chardonnay. The buttery texture and subtle oak notes can complement the creamy aspects of the dish.
- White Burgundy: A white Burgundy (Chardonnay from the Burgundy region in France) offers a balance of richness and acidity that can pair well with the mushroom ragù.
FAQ's
Can I use different types of mushrooms?
Yes, you can! Feel free to experiment with various mushrooms like porcini, cremini, shiitake, oyster, or maitake. Each will bring its unique flavor and texture to the dish.
Can I use a different type of pasta?
Absolutely. While the recipe suggests pappardelle, you can use other wide pasta varieties like tagliatelle or even shapes like casarecce. Just ensure the cooking time matches the pasta you choose.
How do I make the sauce creamier?
To create a creamier sauce, consider adding a splash of heavy cream, crème fraîche, or even a plant-based alternative like coconut cream. Incorporate it gradually while tossing the pasta in the ragù.
Can I make this recipe vegetarian or vegan?
Yes, you can make this recipe vegetarian by using vegetable broth instead of chicken broth and omitting the cheese or using a vegan alternative. For a vegan version, use plant-based pasta and vegan cheese substitutes.
What wine pairs best with this for Pappardelle with Mushroom Ragu?
A medium-bodied red wine like Pinot Noir or Sangiovese works well with the earthy flavors of the mushroom ragù. However, personal preferences vary, so feel free to explore different wine options.
Can I make this recipe gluten-free?
Yes, you can. Use gluten-free pasta made from rice, corn, or other gluten-free flours. Ensure you follow the cooking instructions for the specific pasta type you choose.
Can I prepare the mushroom ragù in advance?
Yes, you can prepare the mushroom ragù ahead of time and store it in the refrigerator. Reheat it gently before adding the cooked pasta and finishing the dish.
What can I substitute for thyme?
If you don't have thyme, you can use other fresh or dried herbs like rosemary, sage, or oregano. Just keep in mind that the flavor profile will change slightly.
Can I freeze leftovers?
While pasta dishes are generally best enjoyed fresh, you can freeze leftover mushroom ragù separately. Reheat it and prepare fresh pasta when you're ready to enjoy it.
Can I add vegetables to the recipe?
Certainly. You can enhance the dish with sautéed vegetables like bell peppers, zucchini, or spinach. Add them to the pan when cooking the mushrooms.
Tips
- Mushroom Selection: Choose a mix of mushrooms for depth of flavor. Combine varieties like cremini, shiitake, and oyster for a diverse taste.
- Sauté Pan Heat: Ensure your sauté pan is properly heated before adding ingredients. The olive oil should be hot enough to sizzle when the onions and garlic are added.
- Mushroom Cooking: Allow mushrooms to release their moisture and develop a golden-brown color. Avoid overcrowding the pan; cook mushrooms in batches if needed.
- Wine or Broth: Use a dry white wine or broth to deglaze the pan and infuse flavor into the ragù. Adjust the quantity to your taste preference.
- Pasta Cooking Water: Save some pasta cooking water before draining. Adding a bit while tossing the pasta in the ragù creates a silky sauce that coats the noodles.
- Lemon Juice: A touch of lemon juice adds brightness to the dish. Start with a small amount and adjust to taste.
- Season Gradually: Mushrooms are naturally savory, so season cautiously. Taste and add salt and pepper in stages to avoid over-salting.
- Fresh Herbs: Use fresh thyme and parsley for the best flavor. Add the herbs towards the end to preserve their vibrant aroma.
- Pasta Tossing: Toss the pasta and ragù together to ensure even distribution of flavors. High heat for a short time helps meld the components.
- Parmigiano Reggiano: Grate the cheese freshly for maximum flavor. The nutty profile of Parmigiano Reggiano complements the dish perfectly.
- Garnish Wisely: Serve the dish with a final sprinkle of fresh parsley and an extra drizzle of olive oil for a finishing touch.
- Customize and Experiment: Feel free to modify the recipe with protein additions, different herbs, or variations to suit your taste and dietary preferences.
Looking for more recipes?
Try these other mushroom recipes! Baked Mushrooms, Garlic Butter Mushrooms, and Mushroom Chicken Skillet.
Did You Make this Recipe?
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Recipe Card
📋 Recipe
Pappardelle with Mushroom Ragu
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Ingredients
- 1 pound pasta of choice such as pappardelle, tagliatelle, or fettucine
- 1 pound mixed mushrooms such as porcini, cremini, oyster, shiitake, or maitake, stems removed and sliced
- 4 tablespoons extra virgin olive oil
- 1 medium onion finely chopped
- 2 cloves garlic finely chopped
- ½ cup dry white wine or broth
- 2 teaspoons thyme freshly chopped
- 1 teaspoon fresh lemon juice
- 2 tablespoons parsley chopped
- Salt and freshly-ground black pepper to taste
- Parmigiano Reggiano freshly grated, for serving
Instructions
- Heat the extra virgin olive oil in a sauté pan over high heat until it's smoking. Add the chopped onion and garlic, and cook for about 5 minutes until the onions are lightly golden brown.
- Add the sliced mushrooms to the pan and continue cooking until they release most of their water, about 9-10 minutes.
- Pour in the dry white wine (or broth), and add the freshly chopped thyme, salt, and freshly-ground black pepper to taste. Reduce the heat to medium and cook for an additional 5 minutes until the mixture reaches a ragù-like consistency.
- In a separate large pot, bring 6 quarts of water to a boil, adding 2 tablespoons of salt. Cook the pasta until it's al dente, then drain, reserving some of the cooking water.
- Add the drained pasta to the mushroom ragù in the pan, and toss to combine.
- Add the fresh lemon juice and chopped parsley to the pasta mixture. Toss over high heat for 1 minute to evenly coat the pasta. If needed, add a ladleful of pasta water to achieve the desired sauce consistency.
- Taste and adjust the seasoning with salt and freshly-ground black pepper as necessary.
- Divide the pasta into four warmed pasta bowls. Top each serving with freshly grated Parmigiano Reggiano.
- Serve the Pappardelle with Mushroom Ragu immediately and enjoy the delightful blend of flavors and textures.
Notes
- Mushroom Selection: Opt for a variety of fresh mushrooms to enhance flavor complexity. Porcini, cremini, shiitake, and oyster mushrooms work well together.
- Pasta Water Trick: Reserve some pasta cooking water before draining. Adding a ladleful while tossing pasta in the ragù helps create a silky sauce that clings to the noodles.
- Season Gradually: Mushrooms have natural umami, so taste and season as you go. Start with a little salt and pepper and adjust gradually to avoid over-seasoning.
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