Simple mushroom pappardelle recipe you can make at home

Mushrooms and pasta are a timeless pairing. When combined with wide ribbons of pappardelle, the result is rich, comforting, and elegant. This mushroom pappardelle recipe is simple enough for a weeknight yet impressive enough for guests. If you are looking for a satisfying bowl of mushroom pappardelle pasta, this guide will walk you through every step. 

1. What is mushroom pappardelle?

Mushroom pappardelle is a classic Italian-inspired pasta dish made with wide, flat noodles called pappardelle and a savory mushroom-based sauce. The sauce can be creamy, buttery, or olive oil–based, depending on your preference.

Because pappardelle pasta with mushrooms uses broad ribbons, it holds sauce well. Each bite delivers deep mushroom flavor and a silky texture. This is why mushroom pappardelle pasta feels both hearty and refined.

2. Ingredients for pappardelle pasta with mushrooms recipe

Below is a detailed ingredient table for making a classic mushroom pappardelle recipe at home. This base works perfectly for mushroom pappardelle pasta, and you can easily adapt it into creamy or portobello pasta recipe variations.

Ingredient	Quantity	Purpose in the Dish	Notes
Pappardelle pasta	400g	Main pasta base	Fresh or dried both work well
Mixed mushrooms (cremini, button)	300g	Earthy flavor foundation	Slice evenly for even cooking
Portobello mushrooms	1–2 large caps	Meaty texture and depth	Ideal for portobello mushroom pasta
Garlic	3 cloves	Aroma and flavor boost	Minced finely
Onion or shallot	1 small	Sweetness and balance	Finely chopped
Olive oil	2 tbsp	Sautéing mushrooms	Use extra virgin for better flavor
Unsalted butter	2 tbsp	Richness and gloss	Optional for vegan version
Heavy cream	120ml	Creamy texture	Optional for creamy mushroom pappardelle
Parmesan cheese	50g	Savory finish	Freshly grated
Fresh parsley or thyme	1–2 tbsp	Fresh herbal note	Chop just before serving
Salt	To taste	Seasoning	Add after mushrooms brown
Black pepper	To taste	Mild heat	Freshly ground preferred
Reserved pasta water	½–1 cup	Adjust sauce consistency	Add gradually

See more: How to make mushroom pasta sauce easy at home

3. What mushrooms are best for pappardelle pasta? 

While you can use basic button mushrooms, the best mushroom pappardelle recipe usually involves a mix of textures.

• Cremini (Baby Bella): These are deeper in flavor than white buttons.
• Portobello: Large and meaty, portobello mushrooms and pasta are a match made in heaven.
• Shiitake: Adds a distinct umami punch.
• Oyster Mushrooms: These provide a delicate, velvety texture that mimics the silkiness of the pasta.
• Porcini: If you can find them fresh (or dried and reconstituted), they offer the most authentic Italian woodland flavor.

4. How to make best mushroom pappardelle recipe at home

Follow these steps to ensure your mushroom pappardelle recipe is restaurant-quality:

• Prep the mushrooms: Wipe them clean with a damp cloth (don’t soak them!). Slice them into thick pieces so they don’t disappear during cooking.
• Sear the mushrooms: Heat olive oil and butter in a large skillet over medium-high heat. Add the mushrooms in a single layer.  
• Add Aromatics: Once browned, add the shallots and garlic. Sauté until fragrant (about 2 minutes).
• Boil the Pasta: Cook your pappardelle in a large pot of salted water. Aim for al dente—usually 1-2 minutes less than the package instructions. 
• Emulsify: Add the pasta directly into the skillet with the mushrooms. Add a splash of pasta water and the grated cheese. Toss vigorously. The starch in the water and the cheese will create a glossy, silk-like sauce.
• Finish: Top with fresh herbs and a final drizzle of olive oil.

5. Video tutorial: How to cook mushroom pappardelle recipe perfectly

6. Mushroom pappardelle pasta variations

One of the reasons this dish is a favorite at Long Phuong Porcelain dinner parties is its versatility. You can adapt the pappardelle and mushroom base to suit any palate.

6.1. Creamy mushroom pappardelle recipe

If you prefer a richer sauce, add 1/2 cup of heavy cream after deglazing the pan. Let it simmer and thicken slightly before tossing in the pasta. This creates a velvety “Alfredo-style” mushroom sauce.

6.2. Portobello mushroom pappardelle

For a heartier, steak-like experience, focus on a portobello pasta. Slice the large caps into thick strips. Because portobello mushroom pappardelle recipe create such a robust meal, this version is particularly popular with red wine lovers.

6.3. Wild mushroom pappardelle

Use a mix of Chanterelles, Morels, and King Oyster mushrooms. This version is more expensive but offers a complex, nutty flavor profile that is truly unforgettable.

6.4. Vegan mushroom pappardelle recipe

Swap the butter for a high-quality vegan butter or extra olive oil. Instead of Parmesan, use nutritional yeast or a cashew-based cream. The mushrooms provide enough “meatiness” that you won’t even miss the dairy.

6.5. Mushroom pappardelle with truffle oil

To take your mushroom pappardelle recipe to the ultra-luxury level, finish the dish with a few drops of white truffle oil and a sprinkle of Maldon sea salt.

See more: Best mushroom bolognese recipe for a rich italian-style pasta

7. Tips for making pappardelle pasta with mushrooms 

• Always cook mushrooms on medium-high heat.
• Do not salt mushrooms at the beginning.
• Use reserved pasta water to adjust consistency.
• Warm your serving plates.

Presentation matters. Serving mushroom pappardelle pasta in high-quality porcelain bowls enhances color contrast and keeps heat longer.

8. What to serve with mushroom pappardelle

Since pappardelle pasta with mushrooms is quite rich, you want side dishes that offer acidity or crunch:

• Arugula salad: With a lemon-balsamic vinaigrette.
• Garlic bread: To soak up every last bit of mushroom sauce.
• Roasted asparagus: For a green, snap-crisp contrast.
• Wine pairing: A light-bodied red like Pinot Noir or a crisp white like Chardonnay.

9. Common mistakes when making mushroom pappardelle pasta

• Overcooking the pasta: Pappardelle is delicate. If it gets too soft, the dish becomes mushy.
• Washing mushrooms under the tap: They act like sponges. Wipe them instead to keep them firm.
• Using “Cooking Wine”: If you wouldn’t drink it, don’t cook with it. Use a decent table wine for the best flavor in your portobello pasta recipe.

10. FAQs  

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