Name: Portobello Mushroom Pappardelle Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each); Kosher salt, to taste; 3 (350 g) portobello mushroom caps (10-12 ounces), sliced into 1-inch pieces; 1 garlic clove, finely sliced; 2 teaspoons finely chopped fresh rosemary leaves; ½ teaspoon crushed red pepper; 2 tablespoons (30 g) tomato paste; 1 teaspoon balsamic vinegar; 2 tablespoons (30 g) unsalted butter; 8 ounces (225 g) pappardelle pasta, fresh or dried; 1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese, for shaving

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Introduction

Portobello Mushroom Pappardelle is a rich and earthy pasta dish that combines tender mushrooms with fresh herbs and a savory tomato-based sauce. This comforting meal is perfect for a cozy night in or when you want to impress with simple yet elegant flavors.

The dish shows wide, flat pasta ribbons that are pale yellow, loosely folded and scattered in a white shallow bowl. Mixed among the pasta are medium-sized dark brown chunks of meat with a slightly glossy texture, interspersed with thin translucent slices of onion and small green rosemary sprigs. The pasta and meat are coated in a light brown sauce with some sprinkled red pepper flakes on top. To the left side of the bowl, an old silver spoon and fork rest side by side on a white marbled surface, with some green rosemary sprigs placed near the bowl. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons (45 ml) extra-virgin olive oil
2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each)
Kosher salt
3 (350 g) portobello mushroom caps (10-12 ounces), sliced into 1-inch pieces
8 ounces (225 g) pappardelle pasta, fresh or dried
1 garlic clove, finely sliced
2 teaspoons finely chopped fresh rosemary leaves
½ teaspoon crushed red pepper
2 tablespoons (30 g) tomato paste
1 teaspoon balsamic vinegar
2 tablespoons (30 g) unsalted butter
1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the shallots and a pinch of kosher salt. Cook, stirring frequently, until the shallots are softened but not browned.
Step 2: Add the sliced portobello mushrooms to the skillet. Cook for several minutes until the mushrooms start to brown, then stir and sprinkle with ½ teaspoon kosher salt. Continue cooking until the mushrooms are tender and their liquid has evaporated.
Step 3: Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of kosher salt and cook the pappardelle pasta until al dente according to package instructions. Reserve ¾ cup of the pasta water, then drain the pasta.
Step 4: To the mushrooms, add the garlic, rosemary, crushed red pepper, tomato paste, balsamic vinegar, and butter. Pour in ½ cup of the reserved pasta water and stir over medium heat until the sauce is smooth and glossy.
Step 5: Add the cooked pasta to the skillet and toss gently with tongs to coat it evenly with the sauce. Add more pasta water if the sauce seems too dry. Taste and adjust seasoning as needed.
Step 6: Use a vegetable peeler to shave curls of Parmigiano Reggiano over the pasta before serving.

Tips & Variations

If cooking for larger portions or using one pound of pasta, increase the shallots to 3 and the portobello mushrooms to 4 or 5. Double the tomato paste, balsamic vinegar, and butter, and add up to 1 cup of pasta water to adjust consistency.
For a creamy twist, stir in a splash of heavy cream or a sprinkle of grated Pecorino Romano before serving.
Fresh pappardelle works beautifully, but dried pasta is a convenient and tasty alternative.

Storage

Store any leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if necessary.

How to Serve

A white bowl holds a serving of wide, flat pasta ribbons that are loosely folded and mixed with dark brown mushrooms and finely chopped onions in a glossy, savory sauce. Thin, green rosemary sprigs are scattered throughout, adding color contrast, while small flakes of white cheese and red chili flakes are sprinkled on top for texture and visual interest. A vintage silver spoon and fork rest on the left side inside the bowl. The bowl is placed on a surface with a white marbled texture and a small sprig of rosemary is laid next to it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute cremini or shiitake mushrooms if portobellos are not available. Mixed wild mushrooms also add great flavor.

Is it necessary to save pasta water?

Reserving pasta water is important because it contains starch that helps the sauce cling to the pasta and creates a silky texture. Add it gradually to achieve the right consistency.