Pappardelle with Mushrooms

My family and friends absolutely loved this dish so we make it often

i thought this was very tasty. i used about 10 ozs of baby bellas and white mushrooms, and amish wide noodles. had half and half on hand instead of heavy cream. will make again, and probably use the same ingredients. might try with a different pasta but i don't think that will matter, it's the combo of the rest of it that clicks.

This was amazing! I made the recipe as specified and it tasted better than expected. It took me a long time to fine the dried mushrooms in store (I found them in the produce department under a stand) but everything else was easy to find. I will defiantly make this again for company! Next time will serve it with garlic bread. I could also make this with a different pasta and bake it in the oven as a casserole.

I really enjoyed this dish. I like its simplicity of flavor. Deep mushroom-y flavor, good chew from the pasta (I used farfalle because it's my favorite), and coated in a slight bit of sauce. I'd like it even more with more creamy sauce, but then it wouldn't be very "light". No truffle oil for me, thank you very much.

Delicious - I would totally serve this to guests. It is fairly easy and goes together quickly once the ingredients are chopped and ready to go. I couldn't find the gourmet blend mushrooms so substituted shiitake mushrooms. The truffle oil really makes it. Will definitely keep this one in our semi-regular rotation. FWIW, I can find the pasta at Trader Joes.

I made this exactly as specified and it was delicious! Definitely will make it again.

My teenagers made this and it was delicious. The truffle oil adds such a subtle richness. They used long fusilli and the pasta held the sauce well. We will be making it again.

This is almost identical to one published several years ago by Biba Caggiano, chef, cookbook author, and restaurant owner. I am anxious to compare since this is a" light" version.

I made this last night with 1 oz. of dried porcini mushrooms and one (8 oz?) package of sliced white mushrooms. I used extra wide egg noodles, and skipped the truffle oil because I forgot to buy some. I also used light cream because it's what I had on hand. The result was truly outstanding. I had about 1-1/2 servings and my husband ate the rest in one sitting. Next time I'll add some different kinds of mushrooms and a bit of lemon juice, but even without those, we both loved it. I'd serve it to guests in a heartbeat.

Recommend you consider using a pasta that's thinner and not as broad, one that enhances the $$$$ mushrooms. A costly & disappointing dinner for us, glad if it works better for you. We should have thought twice before making this "25 best-ever" recipe with an imported egg pasta that we've only paired with hearty sauces like bolognese or boscaiola. Even though we used more porcini than called-for, the mushroom-cream sauce was overwhelmed by the wide pappardelle.

This our new favorite dish. Amazing!

I thought this was great! I didn't do the cooking but I helped and it didn't look hard. Tasted delicious.

This was good, but not a huge standout. The flavor was a bit single note, I felt it needed depth, maybe a little acidity or something...

I made homemade pappardelle noodles and followed the recipe as written. It was wonderful and the family enjoyed. No leftovers. Served with Caesar Salad.

Food should not be this good! It was fabulous! I added sun dried tomato to the porcini soak and also added some leftover roasted chicken, I added more of the following: about 14 leaves of fresh sage, 4 cloves of garlic . Now I can't wait to try the other best recipes since this was such a winner!

This was yummy! Eyes roll in the back of your head good! I would add one more clove of garlic next time. I think the salt calculations are also wrong. Our gourmet Italian Restaurant in town charges 16.99 for this dish!

This was absolutely delicious! I didn't have the pappardelle pasta so I used Farfalle. I used the porcini and my mushroom mixture was portebella and regular white mushrooms. I substituted Maderia for the sherry and since my store was out of truffle oil, I used 2 tablespoons of truffle brie. Will definately be making this again!