Creamy Mushroom Pappardelle

I fell in love with this dish when I read about it on What Jessica Baked Next. What initially enticed me about the dish was her beautiful fresh pasta… ironically, I served a loose adaptation of her sauce over store-bought pappardelle. I really wanted to make fresh pasta but ran short on time!! It was sooooo delicious anyway. 🙂 The use of dried pasta made this a dinner-party-worthy quick weeknight meal. (The BEST combination!) I will make this sauce again and serve it with fresh pasta! Fabulous!!

Yield: Serves 6

• 16 oz pappardelle noodles
• 2 T avocado oil or extra virgin olive oil, more if needed
• 2 large shallots, finely chopped
• 7 cloves of garlic, finely minced
• 1/4 cup of freshly chopped parsley, plus more for garnish, if desired
• 4 oz shiitake mushrooms, stemmed, cleaned, and sliced
• 8 oz cremini mushrooms, cleaned and sliced
• 10 oz button mushrooms, cleaned and sliced
• coarse salt and freshly ground black pepper, to taste
• 4 oz creme fraiche
• 1 cup half & half
• 1 T potato starch
• 1 T fresh chives, sliced into small pieces to sprinkle over the finished dish, if desired
• freshly grated parmesan, for serving, if desired

1. Bring a large pot of water to a boil. Add salt.
2. While the water is heating, heat oil in a large sauté pan. Add the shallots and garlic and sauté for about 5 minutes or until soft. Add the mushrooms; season with salt and pepper. Cook gently on a medium heat for about 5 more minutes, or until mushrooms are lightly browned. Add the parsley.
3. Add the creme fraiche and half & half. Add the potato starch and bring to a boil. Reduce the heat and gently simmer for about 10 minutes or until it has thickened and reduced somewhat. Adjust seasoning to taste.
4. Cook the pasta in the salted boiling water according to package directions, then drain fully. Combine with mushroom sauce. Serve immediately garnished with freshly chopped parsley and/or chives and freshly grated Parmesan, if desired.

One Year Ago:

• Classic Sandwich Bread

If you like this you may also like:

• Button Mushrooms a la Creme

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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