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 portobello mushroom caps, sliced into 1-inch pieces (10-12 ounces); 1 garlic clove, finely sliced; 2 teaspoons finely chopped fresh rosemary leaves; 3 tablespoons extra-virgin olive oil; Kosher salt, to taste and for pasta water; ½ teaspoon crushed red pepper; 2 tablespoons tomato paste; 1 teaspoon balsamic vinegar; 8 ounces pappardelle pasta, fresh or dried; 2 tablespoons unsalted butter; Parmigiano Reggiano or Parmesan cheese, for shaving

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Introduction

Portobello Mushroom Pappardelle is a comforting and flavorful pasta dish that highlights the meaty texture of mushrooms combined with fresh herbs and a rich, savory sauce. Perfect for a cozy dinner, this recipe brings together simple ingredients for a satisfying meal.

A white bowl holds a dish with one main layer of wide, flat pasta noodles that are pale yellow with a smooth texture, folded and curled around pieces of dark brown cooked mushrooms. The mushrooms have a slightly shiny, tender look. Scattered on top are small sprigs of green rosemary and thin, light shavings of white cheese. There are also small red chili flakes sprinkled lightly across the dish. A silver spoon with an ornate handle rests inside the bowl on the left side. The bowl sits on a white marbled textured surface with some green rosemary near the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons extra-virgin olive oil
2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each)
Kosher salt
3 portobello mushroom caps (10–12 ounces), sliced into 1-inch pieces
8 ounces pappardelle pasta (fresh or dried)
1 garlic clove, finely sliced
2 teaspoons finely chopped fresh rosemary leaves
½ teaspoon crushed red pepper
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
2 tablespoons unsalted butter
1 chunk Parmigiano Reggiano or Parmesan cheese

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the shallots and a pinch of kosher salt, cooking while stirring frequently until the shallots are softened but not browned.
Step 2: Add the sliced portobello mushrooms to the skillet. Cook until they develop some color, then sprinkle with ½ teaspoon salt. Continue cooking until the mushrooms are tender and their liquid has evaporated.
Step 3: Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons kosher salt and cook the pappardelle pasta until al dente according to the package instructions. Reserve ¾ cup of pasta water, then drain the pasta.
Step 4: To the mushrooms, add the garlic, rosemary, crushed red pepper, tomato paste, balsamic vinegar, and butter. Pour in ½ cup of the reserved pasta water and stir over medium heat until the mixture forms a saucy consistency.
Step 5: Add the drained pasta to the skillet and gently toss with tongs to coat in the sauce. Add more pasta water if the sauce seems too dry. Taste and adjust the seasoning if needed.
Step 6: Using a vegetable peeler, shave curls of Parmigiano Reggiano over the pasta before serving.

Tips & Variations

For a richer flavor, use a mix of mushrooms such as cremini or shiitake along with portobello.
If you prefer a vegan version, substitute the butter with olive oil and use nutritional yeast instead of Parmesan.
Add a splash of white wine after cooking the mushrooms for added depth.
Fresh pappardelle will cook faster than dried, so watch closely to avoid overcooking.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce and prevent drying out.

How to Serve

A white bowl holds wide, pale yellow pasta ribbons folded and curled, mixed with dark brown sautéed mushrooms and caramelized onions. Small green rosemary sprigs and red chili flakes are scattered on top, along with thin shavings of white cheese adding texture. A tarnished silver spoon rests inside the bowl on the left side. The dish is set on a white marbled textured surface with sprigs of rosemary beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of pappardelle?

Yes, wide noodles like fettuccine or tagliatelle work well as substitutes, but pappardelle’s broad shape pairs especially nicely with the chunky mushroom sauce.

How do I know when the mushrooms are cooked perfectly?

The mushrooms should be tender and have released their moisture, which then evaporates so they start to brown slightly and develop a deeper flavor without becoming mushy.