Creamy Mushroom Pappardelle

Pappardelle with mushrooms in a skillet topped with fresh herbs.

5 from 3 votes

This vegetarian-friendly mushroom pappardelle pasta is cozy, delicious, and lightly creamy! It's quick and easy, so dinner's on the table in just under 30 minutes.

Prep Time15

Cook Time15

Total Time30

Servings: large servings

Calories: 1001kcal

Author: Karishma Pradhan

Ingredients

8 ounces dried pappardelle pasta or 12 ounces fresh pappardelle
2 tablespoons neutral oil such as canola oil
10 ounces oyster mushrooms or a mix of other wild mushrooms, such as shiitake, maitake, or chanterelles | pat dry
Salt and black pepper
2 tablespoons unsalted butter
3 cloves garlic finely minced
1 large shallot finely minced
¾ cup heavy cream
1 teaspoon Dijon mustard
¼ cup finely grated parmigiano-reggiano cheese plus more for serving
1 large lemon zested, plus the juice from ½ lemon
¼ cup flat-leaf parsley finely minced, plus more for serving

US Customary - Metric

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces dried pappardelle pasta, and cook until just before al dente (follow package instructions).
Drain and save 1 cup of pasta cooking water for later.
Meanwhile, prepare the mushrooms. Remove any hard, woody stems and tear or slice them into bite-sized pieces.
Cook the mushrooms: Set a large skillet over medium-high heat with 2 tablespoons neutral oil.
Once the oil is shimmering, add 10 ounces oyster mushrooms in an even layer (cook in batches if needed). Cook for 2 - 3 minutes on each side until nicely golden-brown.
Using tongs, flip and cook the mushrooms for an additional 2 - 3 minutes until golden-brown on the other side.
Turn the heat off, then remove mushrooms from the pan and transfer to a plate. Season generously with salt and pepper and set aside.
Note: Resist the urge to touch the mushrooms before the 2 minute mark here! They need to stay put to get a nice sear.
Cook the aromatics: With the heat still off, add 2 tablespoons unsalted butter. Once melted, add the minced 3 cloves garlic and 1 large shallot, and saute over medium-low heat for 1 - 2 minutes until aromatic.
Simmer the sauce: Stir in ¾ cup heavy cream 1 teaspoon Dijon mustard, lemon zest, and the seared mushrooms. Season with salt and black pepper, and simmer over low heat for 2 - 3 minutes until slightly thickened.
Add the pasta: Stir in the pasta, and toss to combine with tongs. If needed, stir in a bit of the reserved cooking water to loosen the sauce until it clings nicely to the pasta. If the sauce feels too loose, simmer it over medium-low heat to thicken it slightly as you continue to toss the pasta.
Finish the dish: Remove the pan from the heat, and stir in ¼ cup finely grated parmigiano-reggiano cheese, the juice from ½ a lemon, and ¼ cup flat-leaf parsley.
Season again to taste, with salt and black pepper.
Divide amongst serving bowls and top with more cheese and parsley if desired.

Notes

Fresh Mushrooms: You can use any kind of mushrooms you like, but I recommend against white button mushrooms, as they won't have enough flavor! I love a mix of oyster mushrooms, wild varieties like maitake or chanterelles, and cremini mushrooms. For even more shroomy flavor, try adding in a pinch of ground porcini powder.
Pappardelle: I prefer pappardelle because it has a wide shape and soft, slightly chewy texture. You can use a high-quality dried pasta or a fresh egg pasta.
Heavy Cream: Heavy cream adds a bit of richness to the dish, but don't worry, it won't feel heavy! Do not use half-and-half or milk, as it won't be thick enough and may curdle with the lemon juice.

Nutrition