Garlic Butter Mushroom Pappardelle

The way my tiny apartment filled with the smell of butter and garlic that first autumn I made this pasta still makes me smile. I had bought way too many mushrooms at the farmers market and this recipe saved me from letting them go to waste. Now it is the dinner I make when I need something that feels fancy but takes almost no effort at all.

Last winter my friend Sarah came over unexpectedly when I was midway through cooking this. She stood in my kitchen watching the mushrooms sizzle and asked what I was making. We ended up eating standing at the counter because neither of us wanted to wait to set the table.

Ingredients

• 400 g pappardelle pasta: These wide ribbons catch all that buttery sauce perfectly and feel special without being fussy
• Salt for pasta water: Generously salt your water like the sea it is the only chance to season the pasta itself
• 500 g mixed mushrooms: A mix of cremini shiitake and button gives you different textures and depths of flavor
• 2 tbsp olive oil: Helps the mushrooms brown nicely without burning the butter
• 3 tbsp unsalted butter: Divided use helps build layers of richness throughout the cooking process
• 5 cloves garlic: Do not skimp here the garlic is the backbone of the whole dish
• 1 small shallot: Milder than onion but adds a lovely sweet aromatic base
• 1/2 tsp crushed red pepper flakes: Just a hint of warmth that cuts through all that butter
• 1/2 tsp freshly ground black pepper: Freshly ground makes a huge difference here
• 1/2 tsp sea salt: Start with this and adjust at the end everyone likes different levels
• 2 tbsp fresh parsley chopped: Adds bright freshness to balance the richness
• 1 tbsp fresh thyme leaves: Earthy and perfect with mushrooms dried works in a pinch
• 60 ml dry white wine or vegetable broth: Deglazing pulls up all those tasty browned bits from the pan
• 40 g freshly grated Parmesan cheese: Buy a wedge and grate it yourself the pre grated stuff does not melt the same way
• Zest of 1 lemon: This little surprise at the end makes everything sing

Instructions

Get your pasta going first:

Bring a large pot of salted water to a rolling boil and cook the pappardelle until it is perfectly al dente. Before draining scoop out 120 ml of that starchy pasta water it is liquid gold for making your sauce silky.

Golden mushrooms make the dish:

Heat olive oil and 2 tablespoons of butter in a large skillet over medium high heat. Add the mushrooms in a single layer and let them sizzle undisturbed for a few minutes before tossing. Keep going until they are deeply browned and all their moisture has evaporated about 7 to 9 minutes.

Build the aromatics:

Toss in the shallot garlic and red pepper flakes right into those golden mushrooms. Stir constantly for just 1 to 2 minutes until the garlic becomes fragrant but do not let it brown or it will turn bitter.

De glaze the pan:

Pour in the white wine or vegetable broth and use your spoon to scrape up all the browned bits stuck to the bottom of the skillet. Let it bubble for 1 to 2 minutes until slightly reduced.

Make it saucy:

Lower the heat to medium and stir in the remaining butter thyme and parsley. Season everything with salt and black pepper.

Bring it all together:

Add the drained pappardelle directly into the skillet and toss gently with tongs. Add the reserved pasta water a splash at a time until the sauce coats each ribbon in a glossy emulsion.

The finishing touches:

Remove from heat and fold in the Parmesan cheese and lemon zest. Give it a taste and add more salt or pepper if needed.

Serve it up:

Plate the pasta immediately while it is hot and creamy with extra Parmesan and fresh parsley scattered on top.

Pin Recipe

This recipe has become my go to for nights when I want to feed people something that feels generous and comforting. Last month I made it for my sister who swears she does not like mushrooms and she went back for seconds.

Choosing Your Mushrooms

I have found that cremini mushrooms give you the best meaty bite while shiitakes add wonderful smokiness. Button mushrooms are totally fine and budget friendly but mixing varieties gives you more complexity in every forkful. Just make sure whatever you buy feels firm and dry not slimy or wilted.

Making It Yours

Sometimes I throw in a handful of spinach right at the end so it wilts into the hot pasta. A splash of cream instead of some pasta water makes it even more indulgent if you are feeling decadent. For extra protein a soft poached egg on top turns this into the most luxurious meal.

Timing Everything Right

The trick is getting your mushrooms golden just as the pasta finishes cooking. I start boiling the water first then begin the mushrooms when I drop in the pasta. Everything comes together at the same time and nothing sits around getting cold.

• Have all your ingredients prepped before you turn on any heat
• Warm your serving bowls in the oven while you cook
• Grate the cheese and zest the lemon before you start cooking

Pin Recipe

There is something so satisfying about a recipe that looks and tastes impressive but is actually quite simple. I hope this becomes one of those dinners you turn to again and again.

Recipe FAQs

→ What type of mushrooms work best?

Mixed mushrooms including cremini, shiitake, and button create excellent depth of flavor. Cremini offer earthiness, shiitake add umami richness, while button mushrooms provide meaty texture. Feel free to use wild mushrooms like oyster or portobello for even more complexity.

→ Can I use different pasta shapes?

While pappardelle's wide ribbons perfectly capture the buttery sauce, tagliatelle, fettuccine, or linguine work beautifully as alternatives. Short pasta like penne or rigatoni can also be used, though the sauce coating experience will differ slightly from long ribbon pasta.

→ How do I prevent mushrooms from becoming soggy?

Avoid overcrowding the pan and resist stirring too frequently initially. Let mushrooms cook undisturbed for 2-3 minutes at a time to achieve proper browning. Moisture must fully evaporate before adding aromatics—this concentrates flavor and ensures golden, tender mushrooms rather than steamed ones.

→ What can I substitute for white wine?

Vegetable broth makes an excellent non-alcoholic alternative while still providing depth. For additional brightness, add a splash of lemon juice along with the broth. The liquid primarily serves to deglaze the pan and incorporate those flavorful browned bits into the sauce.

→ How should I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth over low heat, tossing to redistribute the sauce. The pasta may absorb additional liquid, so the moisture helps restore the silky consistency. Avoid microwaving at high power, which can cause the sauce to separate.

→ Is this suitable for meal prep?

This dish works well for meal prep when stored properly. Cook slightly less than al dente if planning to reheat, as pasta continues cooking in the sauce. Keep components separate if possible—toss pasta with a little olive oil before storing, and combine with the mushroom sauce when ready to eat for best texture.