- Main
- Italian
- Stovetop
Ingredients
- 12 oz
pappardelle
salt, to taste
- 8 oz
cremini mushrooms, sliced 1/4 inch thick
- 8 oz
shiitake mushrooms, stems discarded, caps sliced 1/4 inch thick
- 2 tbsp
olive oil
- 3 tbsp
unsalted butter
2 tbsp in step 3, 1 tbsp in step 6
- 2
shallots, finely chopped
- 3 cloves
garlic, minced
- 1 tbsp
fresh thyme leaves, chopped
- 1/2 cup
dry sherry
- 1 1/4 cups
heavy cream
- 1 1/4 cups
Parmesan, finely grated, plus more for serving
- 1 tsp
lemon juice
black pepper, freshly ground, to taste
- Pescatarian
Contains milk (unsalted butter, heavy cream, Parmesan) and wheat (pappardelle).
May contain eggs, depending on the pappardelle: check the label.
Whether it’s vegetarian depends on the Parmesan: check the label.
Worked out from the ingredients.
Steps
- Step 1
Bring a large pot of water to a boil and salt it generously (about 1 tablespoon salt). Leave it at a low boil while you start the mushrooms — you'll cook the pasta partway through.
8 min
- salt
- Step 2
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add all the mushrooms, spread them out, and let them sit without stirring for 4 to 5 minutes, until the undersides are deep brown. They will release liquid first and then begin to brown — that's normal. Stir and continue cooking 5 to 6 minutes more, stirring only occasionally, until browned all over and the pan is dry. Season with a big pinch of salt.
11 min
- 8 oz cremini mushrooms
- 8 oz shiitake mushrooms
- 2 tbsp olive oil
- Step 3
Turn the heat to medium. Add 2 tablespoons of the butter, the shallots, garlic and thyme. Cook, stirring, for 2 minutes, until the shallots soften and everything smells fragrant.
2 min
- 2 tbsp unsalted butter
- 2 shallots
- 3 cloves garlic
- 1 tbsp fresh thyme leaves
- Step 4
Pour in the sherry and scrape the bottom of the pan with a wooden spoon to lift up the browned bits. Let it bubble until the pan is almost dry, about 2 minutes.
2 min
- 1/2 cup dry sherry
- Step 5
Meanwhile, drop the pappardelle into the boiling water and cook until just shy of tender, usually 1 minute less than the package says. Before draining, scoop out 1 1/2 cups of the pasta cooking water and set it aside.
6 min
- 12 oz pappardelle
- Step 6
Stir the cream into the mushrooms and simmer gently until slightly thickened, 3 to 4 minutes. Take the pan off the heat and stir in the Parmesan a handful at a time until melted and smooth, then stir in the lemon juice and the last 1 tablespoon butter. Season with salt and plenty of black pepper.
5 min
- 1 tbsp unsalted butter
- 1 1/4 cups heavy cream
- 1 1/4 cups Parmesan
- 1 tsp lemon juice
- black pepper
- Step 7
Add the drained pappardelle to the skillet along with 1/2 cup of the reserved pasta water. Toss gently over low heat for 1 to 2 minutes, until every ribbon is coated and the sauce clings; add more pasta water a splash at a time if it looks tight. Serve right away with extra Parmesan and more pepper.
2 min
- 12 oz pappardelle
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026