Buttery Mushroom Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
450g wide pappardelle noodles
→ Sauce Base
02 -
285g sliced baby bella mushrooms
03 -
1 diced small sweet onion
04 -
6 garlic cloves, minced really fine
05 -
85g salted butter (split into portions)
06 -
15ml extra virgin olive oil
07 -
2 teaspoons thyme leaves, freshly chopped
08 -
¼ teaspoon crushed red pepper flakes
09 -
½ teaspoon ground black pepper (split)
10 -
¾ teaspoon salt (split into two uses)
→ Liquids
11 -
120ml chicken broth (split in half)
12 -
30ml freshly squeezed lemon juice
13 -
180ml sauvignon blanc (or extra broth)
→ Finishing
14 -
25g freshly shredded Parmesan cheese, plus extra for topping
15 -
2 tablespoons parsley, finely chopped
# Instructions:
01 -
Follow the directions on the pappardelle's packaging to cook it in salty water. Drain the pasta and save 60ml of the water for later if needed.
02 -
In a large pan, heat 15g of butter with olive oil over medium heat. Let the butter melt, then spread mushrooms in a single layer. Let them brown undisturbed for 3-4 minutes. Add a pinch of ¼ teaspoon each of salt and pepper, stir, and cook another 4-5 minutes, stirring occasionally, until tender and a little caramelized. Move them to a plate.
03 -
Using the same pan, melt the remaining 70g of butter. Toss in the onion and stir for 3-4 minutes until soft. Mix in the garlic, thyme, red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook and stir for about 1-2 minutes until fragrant.
04 -
Pour in the wine and 60ml of the broth, crank the heat to high, and bring to a boil. Lower the heat to medium and simmer for 5-6 minutes, stirring occasionally, until the sauce reduces slightly and looks light yellow. Add the second half of the broth and cook it 3-4 minutes more, until darker in golden tones.
05 -
Take the skillet off the heat and cool the mixture for about 5-10 minutes. Pour everything into a blender or food processor along with the fresh lemon juice. Blend for 15-30 seconds, scrape the sides, and blend again until it’s smooth.
06 -
Put the sauce back in the pan and mix in Parmesan cheese over low heat. Stir for 2-3 minutes to let the cheese melt lightly. Add the cooked pasta and mushrooms, tossing everything to coat. Stir in reserved pasta water little by little if it feels too thick. Sprinkle parsley and extra Parmesan on top while serving.
# Notes:
01 -
If you can't get pappardelle, you can swap it for linguine, fettuccine, or tagliatelle.
02 -
For a no-wine version, replace it with the same amount of extra stock and add more lemon juice for brightness.
03 -
Leftovers stay good in the fridge for up to 3 days. When warming them, splash in a bit of broth to refresh the sauce.
04 -
You can prep the sauce up to two days ahead if stored cold. Cook pasta on the day you'll eat it.