Truffled Mushroom Pappardelle

Truffled Mushroom Pappardelle

Truffled Mushroom Pappardelle

This mouthwatering Truffled Mushroom Pappardelle is a delightful pasta dish that features wide, flat, fresh pappardelle noodles paired with a savory-creamy-herby mushroom sauce where a drizzle of white truffle oil enhances the earthy mushroom flavors.

We are fortunate that our local Las Vegas Italian restaurant sells fresh house-made pasta to go, including pappardelle, fettuccine, spaghetti alla chitarra, and gnocchi. I am more than happy to promote Prosecco in Las Vegas for their imported cheeses including Burrata di Puglia and excellent fresh pasta.

Mushroom Pappardelle Recipe

Ingredients

1 T.  butter

1 T. olive oil (plus a drizzle for pasta cooking)

2 T. shallot, fine dice

2 garlic cloves, minced

8 oz. baby bella mushrooms, trimmed and sliced

sea salt and fresh ground black pepper

1/4 c. parmesan, grated (plus more for garnish)

1/4 c. creme fraiche

1/4 c. milk

2 t. fresh tarragon, chopped

1 T. fresh chives, chopped (reserve some for garnish)

a drizzle of white truffle oil

approx. 1/3 lb. fresh pappardelle (2 servings)

red chili flakes (to finish)

Mushroom Pappardelle

Method

In a medium sauté pan, melt the butter with olive oil over medium heat. Add shallot and cook until soft. Add garlic and cook for one more minute.

Add mushrooms, stirring frequently until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes. Season with salt and pepper. Remove from heat.

Meanwhile, combine Parmesan, creme fraiche, and milk in a small bowl.

Cook pappardelle in a pot of salted boiling water with a splash of olive oil al dente about 3 to 5 minutes. Sometimes fresh pasta sticks together, be sure to separate all the strands of pasta before adding to the pot.

Reserve a cup of the pasta water then drain the pasta.

Whisk 1/2 cup of the pasta water into the Parmesan mixture. Add it to the mushrooms along with the herbs over low heat. Add a drizzle of truffle oil.

Toss the drained pasta in the pan with the mushroom mixture. Add more pasta water if needed to loosen.

To Serve

Plate the pasta and finish with a sprinkling of grated Parmesan, some more finely chopped chives, and a bit of red pepper flakes.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.