Pappardelle with Mushroom Ragu
Indulge in a delightful fusion of earthy flavors with this Pappardelle pasta adorned in a savory Mushroom Ragu. The medley of mixed mushrooms, aromatic herbs, and a splash of lemon juice harmoniously blend to create a comforting Italian dish that's both elegant and satisfying
Servings 4 Servings
Calories 468kcal
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.
Nutrition
Serving: 1Serving | Calories: 468kcal | Carbohydrates: 60g | Protein: 15g | Fat: 17g | Fiber: 6g