Pappardelle with mushrooms is a classic first course, delicious and easy to make. Perfect to celebrate autumn if we prepare it with wild mushrooms, we can bring it to the table all year round if we use cultivated champignon mushrooms, as we did.
Pappardelle with mushrooms: a delicious and tasty first course
Among the autumn recipes , pasta with mushrooms is one of the most versatile of all. It can be prepared with all types of mushrooms: dried, wild or cultivated, and with any variety of pasta. This time we prepared it with fresh pappardelle , the ones you find packaged in the refrigerated section of the supermarket.
The dressing is prepared by cooking the mushrooms in a non-stick pan: heat the oil together with a clove of garlic, cook the mushrooms together with the parsley, add salt and blend with white wine. In the meantime, cook the pappardelle in salted water, drain them and pour them into the pan with the now cooked mushrooms. Mix well, plate and serve our dish hot and steaming!
Variations and tips
To make the dish tastier and more refined, we can prepare pappardelle with porcini mushrooms , perfect for special occasions and celebrations when we have guests.
In addition to the garlic, we can use one or two fresh chili peppers, in this way we will obtain a spicy and delicious first course. Remember to remove them before blending the mushrooms with the white wine, however, otherwise the dish could be a bit too spicy!
Want some creamy mushroom pappardelle ? Instead of a drizzle of raw oil, use butter and grated cheese to mix the pasta . In this case, remember to drain it one or two minutes early, to avoid overcooking it.
Now let’s get to work and prepare this delicious first course together. We look forward to hearing from you in the comments to find out how you customized the recipe! also read Traditional Apulian Bombette
Pappardelle with mushrooms Recipes
Ingredients
- 320 g pappardelle fresh
- 300 g mushrooms
- 1 clove garlic
- 100 ml white wine
- parsley
- olive oil
- salt up
How to Pappardelle with mushrooms
Using a cutting board and knife, we slice the mushrooms after cleaning them and set them aside.
Heat a drizzle of oil in a non-stick pan and add the garlic clove and mushrooms. Let them fry for a few minutes.
Remove the garlic, season with salt, add the chopped parsley, blend with white wine and leave to cook for about ten minutes.
Meanwhile, put the salted water for the pasta on to boil and cook the pappardelle following the instructions on the package.
Drain the pappardelle, pour them into the pan, add a drizzle of raw oil and mix carefully to season the pasta perfectly without ruining it.
