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Italy - Pappardelle with Roasted Mushrooms


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Rate this recipe 4.3/5 (16 Votes)


  • 2 lbs Papappardelle pasta or any other thick pasta
  • 8 oz porcini mushrooms sliced
  • 8 oz portobello mushrooms sliced
  • 8 oz cremini mushrooms sliced
  • 8 oz shallots, chopped
  • 16 oz White Wine
  • 6 oz mushroom paste (if you can't find, google recipe)
  • 16 oz cream (recipe called for 32 but I think it's too much)
  • 1 table spoon thyme leaves
  • butter
  • parmesan cheese


Servings 10


Step 1

Cook pasta al dente

Saute shallots in heavy pan with butter
Add the mushrooms and sweat them out
Add wine to deglace the pan
Add fresh thyme leaves

Add mushroom paste and cream

Serve mushroom cream sauce over pasta and sprinkle parmesan cheese


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