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Home Pappardelle met paddenstoelen en truffelolie

Pasta Mushrooms Vegetarian Quick Italian Weeknight Comfort food

Pasta doesn't have to be complicated to be truly delicious. This pappardelle with mixed mushrooms and a splash of truffle oil proves that a handful of good ingredients is enough for a moment to savor. Serve this dish in deep plates, because the creamy sauce deserves all the space. For the very best presentation you can also opt for beautiful pasta plates that bring the dish even more to life. Together at the table, a good plate of pasta and a glass of wine: you need nothing more.

x_ckl_recipe_markerPappardelle with mushrooms and truffle oil Pappardelle with mushrooms and truffle oil is a flavorful plate of pasta you can get on the table in under 30 minutes. Simple, yet with a culinary result that impresses. How to make pappardelle with mushrooms and truffle oil? Main course Italian 4 people 10 min 25 min

Bring a large pot of well-salted water to the boil.
Clean the mushrooms with a damp cloth and cut them into large pieces or slices.
Heat the olive oil and a knob of butter in a wide frying pan over medium heat. Add the shallots and sauté for 2 minutes until translucent.
Add the garlic and cook for another 30 seconds. Then add the mushrooms and fry them over high heat until golden brown, about 5 to 7 minutes. Don’t stir too much so they develop color.
Deglaze the pan with the white wine and let it reduce for 1 minute. Add the heavy cream and bring gently to a simmer. Let the sauce simmer for 3 minutes until it thickens slightly. Season with salt and pepper.
Cook the pappardelle according to the package until al dente. Reserve a few tablespoons of pasta cooking water before draining.
Toss the pappardelle through the mushroom sauce. Add a splash of the reserved pasta water if the sauce is too thick. Mix well and divide among deep plates.
Drizzle each plate with a few drops of truffle oil, add freshly grated Parmesan and garnish with fresh parsley. Serve immediately.

Pasta Mushrooms Vegetarian Quick Italian Weeknight Comfort food 400 g pappardelle (dried or fresh) 400 g mixed mushrooms (such as cremini, shiitake and oyster mushrooms) 2 shallots, finely chopped 2 garlic cloves, finely sliced 2 tbsp olive oil 1 knob of butter (approx. 15 g) 100 ml dry white wine 150 ml heavy cream 1 tbsp truffle oil 50 g Parmesan, freshly grated A handful of fresh parsley, roughly chopped Salt and freshly ground black pepper to taste Large pot Wide frying pan Grater Cutting board Sharp knife Colander Deep plates Pasta plates pasta-bowls By Cookinglife Tableware cookinglife-tableware Cookware Set cookware-set-1 Chopping Board chopping-board ASA Selection Deep Plates / Pasta Bowls A Table ø 22 cm - 4 Pieces Asa Selection Diep bord Cookinglife Deep Plates / Pasta Plates Whitmore ø 22 cm - 6 pieces Cookinglife Diep bord Cosy & Trendy Deep Plates / Pasta Bowls Renee ø 21 cm - 6 pieces Cosy & Trendy Diep bord Pappardelle met wilde paddenstoelen en parmezaan foodies-pappardelle-met-wilde-paddenstoelen-en-parmezaan Tropical Hugo Spritz with passion fruit and mint foodies-tropische-hugo-spritz-met-passievrucht-en-munt Pasta al Limone with Ricotta and Basil foodies-pasta-al-limone-met-ricotta-en-basilicum-2 Pasta with roasted tomatoes and burrata foodies-pasta-met-geroosterde-tomaten-en-burrata

Recipe

Pappardelle with mushrooms and truffle oil

Pappardelle with mushrooms and truffle oil is a flavorful plate of pasta you can get on the table in under 30 minutes. Simple, yet with a culinary result that impresses.

Course	Main course
Kitchen	Italian
Servings	4 people

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Large pot
Wide frying pan
Grater
Cutting board
Sharp knife
Colander
Deep plates

Ingredients

400 g pappardelle (dried or fresh)
400 g mixed mushrooms (such as cremini, shiitake and oyster mushrooms)
2 shallots, finely chopped
2 garlic cloves, finely sliced
2 tbsp olive oil
1 knob of butter (approx. 15 g)
100 ml dry white wine
150 ml heavy cream
1 tbsp truffle oil
50 g Parmesan, freshly grated
A handful of fresh parsley, roughly chopped
Salt and freshly ground black pepper to taste

How to make pappardelle with mushrooms and truffle oil?

Bring a large pot of well-salted water to the boil.
Clean the mushrooms with a damp cloth and cut them into large pieces or slices.
Heat the olive oil and a knob of butter in a wide frying pan over medium heat. Add the shallots and sauté for 2 minutes until translucent.
Add the garlic and cook for another 30 seconds. Then add the mushrooms and fry them over high heat until golden brown, about 5 to 7 minutes. Don’t stir too much so they develop color.
Deglaze the pan with the white wine and let it reduce for 1 minute. Add the heavy cream and bring gently to a simmer. Let the sauce simmer for 3 minutes until it thickens slightly. Season with salt and pepper.
Cook the pappardelle according to the package until al dente. Reserve a few tablespoons of pasta cooking water before draining.
Toss the pappardelle through the mushroom sauce. Add a splash of the reserved pasta water if the sauce is too thick. Mix well and divide among deep plates.
Drizzle each plate with a few drops of truffle oil, add freshly grated Parmesan and garnish with fresh parsley. Serve immediately.

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Deep plate or pasta plate? Both work perfectly with this dish. A deep plate keeps the creamy sauce in place and helps the pasta stay warm longer at the table. Exactly what you want if you want to enjoy it without rushing.

Tip: swap the mushroom varieties for what you find or what's in season. Porcini add extra depth, oyster mushrooms are a bit milder. This way you make the recipe slightly different each time, but always delicious.

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