Pappardelle with Mushrooms

Photo: Levi Brown; Styling: Tiziana Agnello

When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 12 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 393
  • Fat: 14.2g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 15.8g
  • Carbohydrate: 49.3g
  • Fiber: 3.4g
  • Cholesterol: 38mg
  • Iron: 3.1mg
  • Sodium: 585mg
  • Calcium: 201mg

Ingredients

  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 2/3 cup boiling water
  • 8 ounces uncooked pappardelle pasta or bucatini
  • 3 1/4 teaspoons salt, divided
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallots
  • 2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons dry sherry
  • 2 ounces Parmigiano-Reggiano cheese, divided
  • 1/4 cup heavy whipping cream
  • 1 teaspoon finely chopped fresh sage
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon truffle oil
  • Sage leaves (optional)

Preparation

  1. 1. Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.
  2. 2. Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
  3. 3. Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, and remaining 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates.
  4. 4. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper into mushroom mixture; toss well to combine. Drizzle with truffle oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage leaves, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pappardelle with Mushrooms Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy