This Mushroom Pappardelle recipe is creamy, rich, and perfect for a weeknight when you want something a bit more special than plain spaghetti and sauce.
If your family leans on pasta for dinner, this mushroom pappardelle is a great way to elevate a familiar favorite. It combines a mix of mushrooms, fresh herbs, a splash of white wine and a touch of cream for a sauce that’s both rustic and velvety. The broad pappardelle noodles carry the sauce beautifully, and the recipe is flexible enough to serve picky eaters by keeping some sauce on the side.
This version was developed while testing a homemade pasta recipe, using leftover fresh sheets cut into wide pappardelle. Whether you use homemade or store-bought noodles, the dish comes together quickly—about 20 minutes—making it ideal for busy evenings. It sits well alongside other simple pasta dishes like Spaghetti Arrabiata or a creamy spinach pasta, and it’s one kids will often accept while adults enjoy the deeper mushroom flavor.
Ingredients that Matter
This recipe relies on fresh produce and pantry staples. The key ingredients that shape the flavor are:
- Mushrooms – Use about 1 lb total and aim for a mix such as cremini, button, shiitake and oyster. Different textures and flavors make the sauce more interesting.
- Pappardelle – Wide, flat noodles that work great with rich sauces. Fresh or dried both work; fresh cooks very quickly.
- Herbs – Fresh thyme and rosemary add a warm, rustic note. Reserve a little thyme or parsley for garnish.
- Aromatics – A chopped yellow onion and minced garlic form the savory base. Increase the garlic if you like a stronger flavor.
- White wine – A dry white wine brightens and deglazes the pan, building depth in the sauce.
- Broth – Chicken or vegetable broth helps build the sauce; water can be used in a pinch but will be less flavorful.
- Sour cream or heavy cream – A small amount finishes the sauce, giving it a creamy texture without weighing it down.
- Parmesan – Freshly grated parmesan is the finishing touch.
See the recipe card below for exact quantities.
Instructions
This dish takes about 20 minutes from start to finish. The steps below outline the process for a flavorful, well-textured mushroom sauce and perfectly cooked pappardelle.
Prep the vegetables first. Slice firmer mushrooms into roughly ½-inch pieces; tear delicate mushrooms like oyster into bite-sized pieces. Remove shiitake stems if they are tough. Bring a large pot of salted water to a boil for the pasta while you cook the sauce.
Warm a large skillet or braiser over medium-high heat and add a couple of tablespoons of olive oil. Add about half the mushrooms in a single layer and let them cook undisturbed until the bottoms brown, about 2 minutes.
Stir the mushrooms and let them brown on the other side, another 2 minutes. Push them to the edge of the pan, add a little more oil and cook the remaining mushrooms the same way until golden brown. Do not salt the mushrooms until they are well browned, or they may release moisture and steam instead of sear.
Add the chopped onion, minced garlic, thyme and rosemary. Cook until fragrant, about 1 minute, then season with salt and pepper.
Deglaze the pan with white wine and let it reduce for about a minute. Add the chicken or vegetable broth and simmer until the sauce reduces slightly, about 2 minutes.
Remove the pan from the heat and stir in the sour cream or heavy cream to finish the sauce and create a silky texture.
Cook the pappardelle in the boiling water until just tender—fresh pasta takes 1–3 minutes. Drain the pasta well, then toss it directly into the mushroom sauce so the noodles absorb the flavors. Serve with extra fresh herbs and grated parmesan.
Substitutions
This recipe is adaptable for dietary needs and pantry limitations:
- Dairy-free – Omit the sour cream or heavy cream and skip the parmesan. Add an extra ½ cup of broth to maintain sauce volume and richness.
- Vegetarian – Use vegetable broth in place of chicken broth.
- Pasta – If you don’t have pappardelle, broad noodles like fettuccine or tagliatelle work well. Any pasta will still taste good.
- Heat – Add crushed red pepper to individual portions or stir a pinch into the sauce with the onions and garlic if you want the whole dish spicier.
Equipment
A large skillet, braiser or Dutch oven works best for browning mushrooms and building the sauce. If you make fresh pasta often, a pasta roller and cutter or a hand-crank pasta machine can be helpful, and a drying rack is convenient for larger batches. For everyday cooking, a good heavy skillet will do the job.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of chicken or vegetable broth to revive the sauce. You can also prepare the sauce ahead and refrigerate it; warm it and toss with freshly cooked pasta just before serving.
Top tip
Making fresh pappardelle is simple: combine 1 cup 00 flour, 1 large egg and a pinch of salt, knead until smooth, wrap and chill for 30 minutes, then roll and cut into wide strips.
FAQ
An assortment works best: cremini, button, oyster, shiitake and portabella each add different texture and flavor.
Fresh pappardelle is typically made with 00 flour and eggs and cooks quickly; dried pappardelle is made from semolina or durum wheat and water and requires longer cooking time.
More Pasta Recipes
If you’d like other pasta ideas, consider bacon and asparagus pasta, pantry pasta with canned tuna, gouda mac and cheese, or a simple cherry tomato spaghetti sauce.
Sides
Good side dishes include a simple spinach and arugula salad, honey roasted carrots, roasted bok choy, or a tuna potato salad for heartier meals.
Recipe
Mushroom Pappardelle
No reviews
- Author: Adam Dolge
- Total Time: 20 minutes
- Yield: 5 cups
Description
This mushroom pappardelle is creamy, rich and perfect for a weeknight when you want pasta with a more elevated sauce.
Ingredients
- 1 lb mushrooms (mix of cremini, oyster, shiitake, etc.)
- 4 Tbsp olive oil, divided
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 sprigs fresh thyme, plus more for garnish
- 1 sprig fresh rosemary
- ¾ tsp table salt, plus more to taste
- ¼ tsp black pepper
- ½ cup dry white wine
- 1 cup chicken or vegetable broth
- ½ cup sour cream or heavy cream
- 8 oz fresh or dried pappardelle
- Fresh grated parmesan, for serving
Instructions
- Bring a large pot of salted water to a boil. Cut mushrooms into ½-inch slices or tear delicate mushrooms into bite-sized pieces.
- Heat a large skillet or braiser over medium-high heat. Add 2 Tbsp oil and half the mushrooms in a single layer. Cook undisturbed until browned on one side, about 2 minutes, then stir and brown the other side, about 2 more minutes. Push to the edge, add remaining oil and mushrooms, and repeat until all are golden. Wait to salt until after browning.
- Stir in onion, garlic, thyme and rosemary and cook until fragrant, about 1 minute. Season with salt and pepper, add wine and simmer until slightly reduced, about 1 minute. Add broth and simmer until the sauce reduces slightly, about 2 minutes. Remove from heat and stir in sour cream or heavy cream.
- Cook the pappardelle until just tender (1–3 minutes for fresh pasta, or follow package instructions for dried). Drain well, add to the sauce and toss to coat. Serve with grated parmesan and extra herbs.
Notes
- Fresh pasta cooks very quickly—time it so the sauce isn’t over-reduced while the pasta cooks.
- Don’t overcrowd the pan when browning mushrooms; they need space to sear rather than steam.
- Salt mushrooms only after they are browned to avoid drawing out excess moisture.
- If you can’t find pappardelle, use tagliatelle, fettuccine, or another broad pasta.
- For a dairy-free version, omit the cream and parmesan and add ½ cup extra broth.
- Leftovers keep in the fridge for up to 4 days; reheat in a skillet with a splash of broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Sauté
- Cuisine: Italian