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Portobello Mushroom Pappardelle Recipe

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★★★★★

4.9 from 110 reviews

A rich and hearty Portobello Mushroom Pappardelle recipe combining earthy mushrooms and fresh herbs with tender pappardelle pasta, finished with a flavorful tomato and balsamic sauce enriched by butter and Parmesan cheese.

Ingredients

Scale

Vegetables & Herbs

  • 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

Pantry

  • 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

Dairy

  • 2 tablespoons (30 g) unsalted butter
  • 1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese

Instructions

  1. Prepare the Shallots and Mushrooms: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the sliced shallots and a pinch of kosher salt, cooking gently until soft and translucent, about 3-5 minutes.
  2. Sauté the Mushrooms: Add the sliced portobello mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their juices and become tender and browned, about 7-10 minutes.
  3. Add Aromatics and Seasonings: Stir in the sliced garlic, chopped rosemary, and crushed red pepper. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Incorporate Tomato Paste and Balsamic Vinegar: Mix in the tomato paste and balsamic vinegar, stirring well to coat the mushrooms evenly. Allow the mixture to cook for 2-3 minutes to deepen the flavors.
  5. Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions (typically 3-5 minutes for fresh, 8-10 minutes for dried), until al dente. Reserve about ½ cup of pasta water and then drain the pasta.
  6. Combine Pasta and Mushroom Sauce: Add the drained pappardelle to the skillet with the mushroom mixture. Toss gently to combine, adding reserved pasta water a little at a time to loosen the sauce as needed.
  7. Finish with Butter and Cheese: Stir in the unsalted butter until melted and incorporate the grated Parmigiano Reggiano cheese, tossing again to create a silky, rich sauce.
  8. Serve: Taste and adjust seasoning with additional salt if necessary. Serve immediately, garnished with extra Parmesan if desired.

Notes

  • Using fresh pappardelle yields a tender, delicate texture, but dried pasta works well too.
  • Adjust crushed red pepper according to your preferred spice level.
  • Reserve pasta water to help bind the sauce and adjust consistency.
  • For a vegan version, substitute butter with olive oil and omit cheese or use a plant-based alternative.

Keywords: Portobello Mushroom Pappardelle, Mushroom Pasta, Italian Mushroom Recipe, Vegetarian Pasta, Pappardelle with Mushrooms

Find it online: https://mjrecipe.com/portobello-mushroom-pappardelle-recipe/