Creamy Mushroom Pappardelle
Fall in love with Creamy Mushroom Pappardelle with this 30-minute recipe. The browned mushroom cream sauce is so tasty it will have you licking your plate.
Servings: 6
Ingredients
- 1 lb pappardelle noodles
- 4 tbsp oil
- 1 large onion minced
- 2 tsp coarse salt
- 1 ½ lbs brown mushrooms like cremini, baby bellas or shitake
- 2 tbsp butter
- ¼ cup all-purpose flour
- 4 cups broth chicken, mushroom or veggie
- ½ cup heavy cream
- ¼ tsp black pepper
- Minced fresh parsley to serve
Instructions
- Cook pappardelle in a large pot of boiling, salted water according to package instructions (usually about 9-11 minutes).
- Meanwhile, preheat a large dutch oven over high heat for 5 minutes until very hot (this ensures the mushrooms brown before they lose moisture, which would cause them to be pale and soft instead of crispy and browned).
- Add oil to the hot pan and when the oil thins out and appears to shimmer, it is hot enough. Add the mushrooms and 1 tsp salt. Stir once, then let cook undisturbed for a few minutes to get a nice, golden sear. Stir, and continue cooking until all mushrooms are well browned and most of the moisture has evaporated, up to 10 minutes. Add onion and reduce heat to medium-low. Cook until soft, about 5 minutes, stirring frequently.
- Stir in butter to melt, then add flour and let it cook for one minute, stirring constantly.
- Slowly stream in the broth, whisking continuously to avoid lumps. Increase heat to medium-high to bring it to a boil. Once it starts to thicken, add cream, pepper, and ¼ tsp more salt. Taste and add more salt as needed (2 tsp more if using unsalted broth).
- Serve over cooked pappardelle.
Video
Notes
- I recommend you use brown mushrooms or baby bellas for the rich, beautiful brown color shown in the photo in the recipe card. My videographer shot the recipe using white mushrooms, which makes a lighter-colored dish (still delicious, but not as lustrous!)
- Secret ingredient: a little splash of soy sauce is my favorite secret weapon for adding rich color to brown sauces and an extra layer of umami. Taste your sauce and instead of adding more salt at the, try adding little splashes of soy sauce until it tastes properly seasoned (no more than a tablespoon.
- What can you use instead of heavy cream? For a truly creamy and luxurious sauce, use the full-fat cream. But because there's no acid that would cause curdling, you could choose to swap in half-and-half cream or milk for a lighter version.
- Make sure your Dutch oven is super hot before adding in the mushrooms to get the full flavor and color of the browning reactions.
- Use a whisk when adding the broth to the flour/butter mix to avoid and unwanted lumps.
- To make it vegan, swap in plant-based butter and barista oat milk in place of the butter and regular cream.
Nutrition
Calories: 534kcal | Carbohydrates: 67g | Protein: 15g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 1470mg | Potassium: 746mg | Fiber: 4g | Sugar: 6g | Vitamin A: 799IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg