No meat, no problem…use Mushrooms in this bowl of comfort food. Caramelized Wild Mushroom Pappardelle pasta
Ingredients:
2 tbsp extra virgin olive oil
1/2 cup diced yellow onion
1/4 cup diced shallots
3 grated or pressed cloves of garlic
1 1/2 cups sliced baby Bella mushrooms
1 1/2 cups wild mushrooms or another mushroom mix
5 Tbsp butter
6 sprigs fresh thyme divided
1/4 cup flour
3/4 cup white wine
1/2 cup broth (chicken or vegetable)
1/2 cup salty pasta water
1/2 tsp sea salt
1/4 tsp fresh cracked pepper
Directions:
Add a large pot of water to the stove and add 1/2 tsp sea salt. When boiling add the Pappardelle and cook according to package directions.
Add extra virgin olive oil to a heated sauté pan over medium heat. When it shimmers, add the onions and shallots. Cook for 4 minutes until they begin to soften.
Add the garlic and the baby Bella mushrooms and cook for about 2 minutes.
Then add the butter and stir continuously until it melts. Then add the rest of the mushroom mix and half of the thyme sprigs. Cook for 3-5 minutes. The mushrooms will start to take on a caramelization brown color and soften up nicely.
Add the flour in and mix well. Cook for about 1 minute and then add the white wine and scrape the brown bits on the bottom of the pan.
Let the mix simmer for about 2 minutes and let some of the white wine cook off. Then then add the broth and simmer for 3-5 minutes.
Add the salty pasta water and mix well. Turn off the heat and add the pappardelle.
Serve with additional salt and pepper to taste and more fresh thyme leaves.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 – 6
Caramelized Wild Mushroom Pappardelle Pasta
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 cup diced yellow onion
- 1/4 cup diced shallots
- 3 grated or pressed cloves of garlic
- 1 1/2 cups sliced baby Bella mushrooms
- 1 1/2 cups wild mushrooms or another mushroom mix
- 5 Tbsp butter
- 6 sprigs fresh thyme divided
- 1/4 cup flour
- 3/4 cup white wine
- 1/2 cup broth chicken or vegetable
- 1/2 cup salty pasta water
- 1/2 tsp sea salt
- 1/4 tsp fresh cracked pepper
Instructions
- Add a large pot of water to the stove and add 1/2 tsp sea salt. When boiling add the Pappardelle and cook according to package directions.
- Add extra virgin olive oil to a heated sauté pan over medium heat. When it shimmers, add the onions and shallots. Cook for 4 minutes until they begin to soften.
- Add the garlic and the baby Bella mushrooms and cook for about 2 minutes.
- Then add the butter and stir continuously until it melts. Then add the rest of the mushroom mix and half of the thyme sprigs. Cook for 3-5 minutes. The mushrooms will start to take on a caramelization brown color and soften up nicely.
- Add the flour in and mix well. Cook for about 1 minute and then add the white wine and scrape the brown bits on the bottom of the pan.
- Let the mix simmer for about 2 minutes and let some of the white wine cook off. Then then add the broth and simmer for 3-5 minutes.
- Add the salty pasta water and mix well. Turn off the heat and add the pappardelle.
- Serve with additional salt and pepper to taste and more fresh thyme leaves.
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