Creamy Mushroom Pappardelle

Creamy Mushroom
​Pappardelle

Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 4 + Servings

What You Need

• 450g dry Pappardelle Pasta Nests 
• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 1/2 Tsp. Red Pepper Flakes
• 4 cloves Garlic, crushed & minced
• 6 sprigs Fresh Thyme
• 1 Yellow Onion, finely diced
• 113g Shitake Mushrooms, sliced
• 227g Cremini Mushrooms, sliced
• 227g White Button Mushroom Mushrooms, sliced
• 1 C White Wine (I Used Pinot)
• 1 x Hard Cheese Rind
• 1 C Whipping Cream, room temperature
• 1/2 C Grana Padano, shredded
• 1/3 C Fresh Parsley, chopped
• Himalayan Salt & Cracked Pepper
• GARNISH - Grana Padano, Fresh Parsley

Notes

There's so much back and forth out there about whether we should wash mushrooms or not. There's arguments for, and against washing them. With that being said, if you look at the bottom of the container the mushrooms come in, there's plenty of dirt to remind you that they're quite dirty.

While I don't submerge the mushrooms in water, I certainly give them a scrub. The shitakes only needed a dusting while the white buttons needed a good scrub. I usually wet a paper towel and wipe the dirt off of them that way, drying them immediately after. I strongly suggest washing / wiping them because chomping down on dirt basically ruins an otherwise perfect dish!

Directions

• Bring a large pot of cold, generously salted water to a boil and leave covered.
• Begin heating the EVOO, butter, garlic, pepper flakes, and thyme, in a large skillet (12" +) set to just about medium. Once heated, stir and let everything sizzle together for about a minute without burning. Add the onion and a good pinch of both salt & cracked pepper. Let the onions cook 7 - 9 minutes, stirring as needed, until they're softened up a bit.​

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• Add all of the mushrooms along with a generous pinch of both salt & cracked pepper. Stir and let those mushrooms cook down. releasing liquid that will evaporate as cooking continues. The mushrooms will cook about 15 minutes, make sure to stir them occasionally and season with salt & pepper at least once as they're cooking down. Once they've cooked down, pour in the wine, add a pinch of salt & pepper, drop in the cheese rind, and let the skillet simmer away until reduced by 1/2 or more. ​

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• Pour in the cream and wait the sauce to start bubbling away. Reduce the heat slightly, season with a good pinch of salt, and let the sauce simmer / thicken as you cook your pasta. Drop the pappardelle in to the boiling water and cook to just about al dente perfection. Strain the pasta directly in to the skillet with the sauce, reserving your pot of pasta water. Start folding everything together, constantly tossing and folding the pasta which will release starches, thickening your sauce and helping it cling to the noodles. Do this for a couple minutes, or until the sauce is rich and creamy with perfectly cooked noodles.
• Turn off the heat and remove the skillet from the burner. Pluck out the cheese rind & thyme sprigs and add the grana padano, parsley, and a ladle of pasta water. Start tossing once again until the cheese has emulsified and the noodles look glossy and gorgeous. Taste and adjust the salt & pepper if needed / desired.
• Serve each portion with some shredded grana padano and fresh parsley. ENJOY!
• If you have leftovers, pack in an airtight container in the fridge for up to 4 days. When reheating, do is in a pot with some liquid of choice and toss in the pot over the heat until properly warmed through.

HAPPY VEG