Name: Portobello Mushroom Pappardelle Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each); 3 (350 g) portobello mushroom caps (10-12 ounces), sliced into 1-inch pieces; 1 garlic clove, finely sliced; 2 teaspoons finely chopped fresh rosemary leaves; 3 tablespoons (45 ml) extra-virgin olive oil; Kosher salt, to taste; ½ teaspoon crushed red pepper; 2 tablespoons (30 g) tomato paste; 1 teaspoon balsamic vinegar; 8 ounces (225 g) pappardelle pasta, fresh or dried; 2 tablespoons (30 g) unsalted butter; 1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese

I’m so excited to share this Portobello Mushroom Pappardelle Recipe with you—it’s truly one of those dishes that feels fancy but comes together so easily. The meaty, earthy flavor of those big portobello mushrooms paired with silky pappardelle pasta makes every bite just melt in your mouth. It’s perfect for cozy dinners when you want something comforting but not heavy.

What I love most is how versatile this recipe is—it works great for a weeknight meal or for impressing friends without hours of prep. Plus, with simple ingredients you might already have on hand, it’s a fantastic go-to that still feels special. Trust me, once you make this Portobello Mushroom Pappardelle Recipe, it may just become a staple in your dinner rotation.

Ingredients You’ll Need

Each ingredient in this Portobello Mushroom Pappardelle Recipe plays a role in building those deep, savory flavors. From the juicy shallots to the punch of rosemary, everything complements the mushrooms beautifully. When shopping, try to find fresh, firm portobello caps and good-quality pappardelle—fresh if possible, but dried works great too!

Extra-virgin olive oil: Essential for sautéing and bringing out flavors; never skimp on quality here.
Shallots: They add a mild, sweet onion flavor that pairs perfectly with mushrooms.
Kosher salt: Helps season everything evenly without overpowering.
Portobello mushroom caps: The star ingredient—choose firm, thick caps for the best texture and flavor.
Pappardelle pasta: Wide ribbons catch every bit of sauce; fresh pasta cooks faster but dried is a fine fallback.
Garlic clove: Adds a subtle sharpness—slice it thinly so it blends well in the sauce.
Fresh rosemary leaves: Provides a fragrant pine note that elevates the dish beautifully.
Crushed red pepper: Just a touch for warmth and a little heat.
Tomato paste: Adds concentrated tomato flavor and richness to the sauce.
Balsamic vinegar: A splash brightens everything and balances the earthiness.
Unsalted butter: Finishes the sauce with silky smoothness.
Parmigiano Reggiano cheese: Grated on top for nutty, savory goodness that ties it all together.

Variations

I love to mix things up with this Portobello Mushroom Pappardelle Recipe depending on what I have in the fridge or the season. Don’t hesitate to customize it to your taste—it’s a forgiving base that handles tweaks extremely well.

Variation: Swap rosemary for thyme or sage for a different herbal note; I find thyme adds a lovely earthiness that complements mushrooms beautifully.
Variation: Add a splash of cream at the end if you prefer a silkier, richer sauce—I did this once when I wanted it a bit more indulgent, and it was amazing.
Variation: Use gluten-free pappardelle or spiralized veggies like zucchini for a lighter, low-carb version that’s still hearty.
Variation: Stir in some toasted pine nuts or walnuts for crunch and extra depth—trust me, the texture contrast is delightful!

How to Make Portobello Mushroom Pappardelle Recipe

Step 1: Sauté your shallots to sweet perfection

Heat your extra-virgin olive oil in a large skillet over medium heat, then add the thinly sliced shallots. Cook them slowly, seasoning lightly with kosher salt, until they become translucent and start to caramelize around the edges—about 5 minutes. This slow sautéing draws out a mild sweetness that really sets the flavor foundation for this dish.

Step 2: Brown the portobello mushrooms

Next, add the sliced portobello mushrooms to the pan. You’ll want to spread them out so they sear nicely instead of steaming. Let them cook undisturbed for a few minutes before stirring, so you get that beautiful brown crust. Continue cooking until all the moisture has evaporated and the mushrooms are tender and richly browned, about 8 to 10 minutes.

Step 3: Build the sauce with garlic, herbs, and tomato paste

Stir in your sliced garlic, fresh rosemary, and crushed red pepper, cooking for another minute until fragrant. Then add the tomato paste—this is the magic ingredient that gives the sauce its depth. Cook it out for a couple of minutes, stirring frequently so it doesn’t burn, then splash in the balsamic vinegar to deglaze the pan and brighten the whole mix.

Step 4: Combine pasta and finish the sauce

Meanwhile, cook your pappardelle in salted boiling water until al dente. Reserve a bit of pasta water before draining. Toss the pasta into the skillet with the mushroom sauce, adding butter and a splash of reserved pasta water to loosen things up and create a silky coating. Stir gently until everything is well combined and glossy.

How to Serve Portobello Mushroom Pappardelle Recipe

Portobello Mushroom Pappardelle Recipe - Recipe Image

Garnishes

I always finish this dish with a generous grating of Parmigiano Reggiano—it adds that salty, nutty punch that balances the earthy mushrooms perfectly. Sometimes I sprinkle a few fresh rosemary leaves or a light dusting of crushed red pepper for a pop of color and a hint of heat.

Side Dishes

I like pairing it with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A crusty garlic bread on the side is a winner too—you’ll want something to mop up every last bit of that luscious sauce.

Creative Ways to Present

For a special occasion, I’ll plate the pappardelle in loose nests topped with a small sprinkle of finely chopped herbs and a drizzle of truffle oil—makes it look and taste super elegant without last-minute fuss. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover Portobello Mushroom Pappardelle keeps well in an airtight container in the fridge for up to 3 days. I recommend reheating gently on the stovetop with a splash of water or broth to rehydrate the pasta and sauce, which keeps everything from drying out.

Freezing

I’ve frozen this dish a few times when I made extra, but I’ll admit the texture of fresh pasta softens after freezing. If you plan to freeze, use dried pappardelle and slightly undercook the pasta to help it hold up better during freezing and reheating.

Reheating

My trick for reheating portobello mushroom pappardelle is to warm it slowly in a pan over low heat with a splash of broth or water. Stir gently to keep the pasta from sticking together and keep the sauce nice and creamy—microwaving works but can dry it out, so I prefer the stovetop method.

FAQs

Can I use other types of mushrooms in the Portobello Mushroom Pappardelle Recipe?

Absolutely! While portobellos give a meaty texture and robust flavor, you can mix in cremini, shiitake, or even button mushrooms for a more complex mushroom medley. Just adjust cooking time to make sure all mushrooms are tender and nicely browned.
Is fresh or dried pappardelle better for this recipe?

Both work well! Fresh pappardelle cooks quickly and has a lovely tender texture, but dried is easier to store and find in most grocery stores. Just be sure not to overcook dried pasta so it keeps a nice bite to counter the softness of the mushrooms.
What if I don’t have balsamic vinegar—can I skip it?

You can substitute it with a small splash of red wine vinegar or lemon juice to add brightness, but balsamic vinegar gives a unique sweetness that really rounds out the sauce. If you skip it completely, consider adding a pinch of sugar to balance flavors.
Can I make this recipe vegan?

Yes! Simply swap out the unsalted butter for a plant-based alternative and skip the Parmigiano Reggiano or use a vegan cheese substitute. The mushrooms and herbs bring so much flavor that you won’t miss the dairy.
How do I prevent the mushrooms from getting soggy?

Make sure you cook the mushrooms over medium-high heat without crowding the pan. Spread them out so they brown rather than steam, and cook until the moisture evaporates. This is key to that deep, meaty flavor and great texture.

Final Thoughts

This Portobello Mushroom Pappardelle Recipe has become one of my absolute favorites—whether I’m cooking for myself or guests, it always gets rave reviews. It’s comfort food with an elegant twist, and I love how easy it is to pull together with simple pantry staples. If you give it a try, I’m sure you’ll feel the same way. Happy cooking, and don’t forget to enjoy every bite!