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Portobello Mushroom Pappardelle Recipe

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4.4 from 146 reviews

A rich and savory Portobello Mushroom Pappardelle featuring tender mushroom caps sautéed with shallots, garlic, and fresh rosemary in a tomato-balsamic sauce. This comforting pasta dish is finished with generous shavings of Parmigiano Reggiano, perfect for a cozy dinner that blends earthy flavors with a touch of heat.

Ingredients

Scale

For the Sauce

  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each)
  • Kosher salt, to taste
  • 3 portobello mushroom caps (350 g / 10-12 ounces), sliced into 1-inch pieces
  • 1 garlic clove, finely sliced
  • 2 teaspoons finely chopped fresh rosemary leaves
  • ½ teaspoon crushed red pepper
  • 2 tablespoons (30 g) tomato paste
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons (30 g) unsalted butter

For the Pasta

  • 8 ounces (225 g) pappardelle pasta, fresh or dried

For Garnish

  • 1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese, for shaving

Instructions

  1. Prepare the Mushrooms and Shallots: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the thinly sliced shallots and season with kosher salt. Cook, stirring occasionally, until the shallots begin to soften and turn translucent, about 3-4 minutes.
  2. Sauté the Mushrooms: Add the sliced portobello mushrooms to the skillet. Continue to cook, stirring occasionally, until the mushrooms release their moisture and start to brown lightly, about 8-10 minutes. Season with additional salt to enhance flavor.
  3. Add Garlic, Rosemary, and Red Pepper: Stir in the finely sliced garlic, chopped rosemary, and crushed red pepper. Cook for about 1 minute until fragrant, taking care not to burn the garlic.
  4. Incorporate Tomato Paste and Balsamic Vinegar: Mix in the tomato paste, stirring to coat the mushroom mixture evenly. Add the balsamic vinegar and cook for another 2 minutes to blend the flavors and slightly caramelize the sauce.
  5. Cook the Pasta: While the mushroom sauce is cooking, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente (usually 3-5 minutes for fresh pasta or 8-10 minutes for dried pasta).
  6. Drain and Combine: Reserve a cup of pasta cooking water, then drain the pasta. Add the drained pasta to the skillet with the mushroom sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
  7. Finish with Butter: Stir in the unsalted butter until melted and the sauce is glossy and coats the pasta beautifully.
  8. Serve with Parmigiano: Plate the pappardelle and garnish generously with shavings of Parmigiano Reggiano. Serve hot and enjoy your flavorful mushroom pasta!

Notes

  • Use fresh pappardelle if possible for a tender texture; dried pasta works well too.
  • You can substitute rosemary with thyme for a different herbal note.
  • Adjust crushed red pepper according to your preferred spice level.
  • Reserve pasta cooking water to help bind the sauce and pasta seamlessly.
  • To keep the dish vegetarian, ensure the Parmesan cheese is suitable or opt for a vegetarian hard cheese alternative.

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