Garlic Butter Mushroom Pappardelle (Printable Version)
Silky pappardelle with sautéed mushrooms in garlic butter sauce, enhanced with white wine, fresh herbs, and Parmesan.
# What You Need:
→ Pasta
01 - 14 oz pappardelle pasta
02 - Salt, for pasta water
→ Mushrooms
03 - 1 lb mixed mushrooms (cremini, shiitake, button), sliced
04 - 2 tbsp olive oil
05 - 3 tbsp unsalted butter
→ Aromatics & Flavor
06 - 5 cloves garlic, finely minced
07 - 1 small shallot, finely chopped
08 - 1/2 tsp crushed red pepper flakes (optional)
09 - 1/2 tsp freshly ground black pepper
10 - 1/2 tsp sea salt (plus more to taste)
11 - 2 tbsp fresh parsley, chopped
12 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
13 - 1/4 cup dry white wine or vegetable broth
→ Finish
14 - 1/2 cup freshly grated Parmesan cheese (plus more for serving)
15 - Zest of 1 lemon
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
02 - Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add mushrooms and sauté until golden brown and moisture has evaporated, about 7–9 minutes.
03 - Add shallot, garlic, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant.
04 - Deglaze the pan with white wine or vegetable broth, scraping up any browned bits. Simmer for 1–2 minutes until slightly reduced.
05 - Lower the heat to medium. Stir in the remaining 1 tbsp butter, thyme, and parsley. Season with salt and black pepper.
06 - Add drained pappardelle to the skillet. Toss gently, adding reserved pasta water as needed to create a silky sauce.
07 - Remove from heat. Fold in Parmesan cheese and lemon zest. Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and fresh parsley.
# Expert Tips:
01 -
- The way the mushrooms get deeply golden and nutty tastes like something from a restaurant but comes together in thirty minutes
- That silky butter sauce clings to every wide ribbon of pasta making each bite impossibly rich
02 -
- Do not crowd the mushrooms in the pan or they will steam instead of brown work in batches if your skillet is small
- That reserved pasta water is not optional it is what transforms melted butter into a proper sauce that clings to the noodles
03 -
- Dry your mushrooms thoroughly with a clean towel before cooking wet mushrooms will never brown properly
- Use room temperature butter so it melts quickly into the sauce without cooling everything down