Pappardelle with Wild Mushrooms

A combination of exotic mushrooms enriches this satisfying winter entrée. To make it a truly vegetarian meal, use vegetable broth in place of chicken broth. Bring the water to a boil for the pasta while you sauté the mushrooms and finish the sauce. If you can't find pappardelle, try using tagliatelle or even egg fettuccine noodles.

Yield: 8 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 31%
  • Fat: 11.5g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 15.3g
  • Carbohydrate: 44.1g
  • Fiber: 2g
  • Cholesterol: 33mg
  • Iron: 2.2mg
  • Sodium: 383mg
  • Calcium: 189mg

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup diced shallots (about 2)
  • 2 garlic cloves, minced
  • 1 (4-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 1 (8-ounce) package cremini mushrooms, sliced
  • 1/2 cup dry white wine
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups 1% low-fat milk
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 1/2 cups (6 ounces) shredded fontina cheese
  • 12 ounces uncooked pappardelle (wide ribbon pasta)
  • Chopped fresh parsley (optional)

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and garlic to pan; sauté 3 minutes or until tender. Add mushrooms; sauté 5 minutes or until mushrooms are tender. Add wine, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until liquid evaporates. Set aside.
  2. Melt butter in a large saucepan over medium-high heat. Add flour to pan; cook 2 minutes, stirring constantly. Add milk and broth, stirring with a whisk until smooth; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir until smooth. Stir in mushroom mixture. Keep warm.
  3. Cook pasta according to package directions, omitting salt and fat. Place 3/4 cup pasta in each of 8 shallow bowls. Top each serving with 1/2 cup mushroom mixture. Garnish with parsley, if desired. Serve immediately.
My Notes

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

Add Note

Pappardelle with Wild 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