Portobello Mushroom Pappardelle Recipe
Introduction
Rich and hearty, Portobello Mushroom Pappardelle is a comforting pasta dish that highlights the earthy flavors of mushrooms and aromatic herbs. This recipe blends tender pappardelle noodles with a savory mushroom sauce, finished with shaved Parmesan for a deliciously satisfying meal.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 medium shallots (halved lengthwise and thinly sliced, about 2 ounces each)
- Kosher salt
- 3 portobello mushroom caps (10–12 ounces, sliced into 1-inch pieces)
- 8 ounces pappardelle pasta (fresh or dried)
- 1 garlic clove (finely sliced)
- 2 teaspoons finely chopped fresh rosemary leaves
- ½ teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1 teaspoon balsamic vinegar
- 2 tablespoons unsalted butter
- 1 chunk 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 salt, and cook, stirring frequently, until the shallots are softened but not browned.
- Step 2: Add the sliced mushrooms to the skillet. Cook for a few minutes until they begin to color, then stir and add ½ teaspoon salt. Continue cooking until the mushrooms are tender and their liquid has evaporated.
- Step 3: Bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pappardelle until al dente, following package directions. Reserve ¾ cup of pasta water, then drain the pasta.
- Step 4: To the mushrooms, add the garlic, rosemary, crushed red pepper, tomato paste, balsamic vinegar, and butter. Stir in ½ cup of the reserved pasta water and cook over medium heat until the sauce forms. Add the pasta and toss gently to coat, adding more pasta water if needed. Adjust seasoning to taste.
- Step 5: Use a vegetable peeler to shave curls of Parmesan cheese over the pasta and serve immediately.
Tips & Variations
- For added depth, try roasting the mushrooms before cooking them in the skillet.
- Substitute fresh rosemary with thyme for a different herbal note.
- Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
- If you prefer a creamier sauce, stir in a splash of heavy cream along with the butter.
Storage
Store leftovers 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 olive oil to loosen the sauce. This dish is best enjoyed fresh for optimal texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms for this recipe?
Yes, you can substitute portobello mushrooms with cremini, shiitake, or button mushrooms. Each will bring a slightly different flavor but work well in this sauce.
Is it necessary to reserve pasta water?
Yes, reserved pasta water contains starch that helps thicken the sauce and helps it adhere to the pasta, making the dish silkier and more cohesive.
PrintPortobello Mushroom Pappardelle Recipe
A savory and comforting Portobello Mushroom Pappardelle recipe featuring tender sautéed mushrooms, aromatic shallots, and fresh rosemary, all tossed with wide pappardelle pasta in a rich, flavorful tomato-butter sauce and finished with shaved Parmigiano Reggiano cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Mushroom Sauce
- 3 tablespoons extra-virgin olive oil
- 2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each)
- Kosher salt, to taste (divided)
- 3 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 tomato paste
- 1 teaspoon balsamic vinegar
- 2 tablespoons unsalted butter
For the Pasta
- 8 ounces pappardelle pasta (fresh or dried)
To Garnish
- 1 chunk Parmigiano Reggiano or Parmesan cheese, for shaving
Instructions
- Sauté Shallots: Heat the olive oil in a large skillet over medium heat. Add the sliced shallots and a pinch of kosher salt, cooking while stirring frequently until the shallots are softened but not browned, about 3-5 minutes.
- Cook Mushrooms: Add the sliced portobello mushrooms to the skillet. Cook them for a few minutes until they start to brown and develop color. Stir in ½ teaspoon kosher salt, continue cooking until the mushrooms are tender and their liquid has evaporated, about 7-8 minutes.
- Boil Pasta: Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pappardelle pasta according to the package directions until al dente (usually 4-6 minutes for fresh and 10-12 minutes for dried). Reserve ¾ cup of the pasta cooking water, then drain the pasta.
- Make Sauce: To the cooked mushrooms, add the garlic, rosemary, crushed red pepper, tomato paste, balsamic vinegar, and butter. Stir in ½ cup of the reserved pasta water and cook over medium heat until the sauce thickens and becomes glossy and saucy, about 2-3 minutes.
- Toss Pasta and Finish: Add the cooked pappardelle into the skillet with the sauce. Toss gently with tongs to coat the pasta evenly. Add additional pasta water as needed to loosen the sauce to your desired consistency. Taste and adjust seasoning with salt if necessary.
- Serve: Using a vegetable peeler, shave curls of Parmigiano Reggiano cheese over the top of the pasta just before serving for added flavor and garnish.
Notes
- Use fresh rosemary for vibrant flavor, but dried rosemary can be substituted if fresh is unavailable (use half the amount).
- Reserve pasta water to help bind the sauce and pasta for a silky texture.
- If you prefer a spicier dish, increase the crushed red pepper slightly according to taste.
- For a vegan version, substitute butter with olive oil and omit the cheese.
- This dish pairs wonderfully with a crisp green salad and a glass of light red wine.
Keywords: Portobello mushroom, pappardelle pasta, mushroom pasta, Italian vegetarian pasta, rosemary pasta, easy mushroom recipe
