This Mushroom Pappardelle Pasta dish is made with dried porcini mushrooms, butter, white wine, and Pappardelle.

This Porcini Ravioli dish is made with dried porcini mushrooms, butter, white wine, ravioli and cooking to perfection.

If you need an easy sauce to make to pair with your Pappardelle, I totally recommend this. Other alternatives to use for pasta are pappardelle, or tagliatelle. I would totally recommend this! You can use fresh porcini mushrooms, but we chose to use dried porcini mushrooms as we can use the water we used to soak the mushrooms. Boil a pot of salted water and cook the pasta. If it is fresh pasta, wait till the end of this recipe to cook as it doesn’t need long to cook. Reserve pasta water!

This is by far one of my favorite recipes ever. You can make this with bow ties, rigatoni or spaghetti. I paired this with a nice Cabernet Sauvignon, which went well with the sausage and the meat. This is a great hearty pasta that is best enjoyed during those cold winter days. If you love mushrooms, look no further. This sauce is ABSOLUTELY delicious and it Is so quick to make. White wine, butter, and a porcini mushroom liquid is simmered and evaporated separately, making a delicious blend of flavors.

How to make Mushroom Pappardelle

Put the dried porcini mushrooms into a bowl and pour warm water until the mushrooms are covered with hot water. Let them sit in for 30 minutes. Filter with a strainer and a paper towel for maximum straining. Keep the filtered mushroom water. Take the mushrooms out and chop them up.

In a medium skillet, add butter until it melts. Add the porcini mushrooms and the water and cook for 5 minutes. Add the white wine and the reserved pasta water when the pasta is done cooking. Cook for 3 additional minutes.

Serve on Pappardelle. Grilled sausage goes well with this recipe too.

Other dishes to make

Mushroom Pappardelle

Author: Maxine Dubois
Total Time: 50 minutes
Yield: 3 people 1x

Print Recipe

Description

This Mushroom Pappardelle dish is made with dried porcini mushrooms, butter, white wine, pappardelle and thinned out with pasta water.

Ingredients

Scale

1 oz of dried porcini mushrooms
2 tablespoons of butter
½ cup of reserved pasta water
¼ cup of white wine
Pound of your preferred pasta, we recommend Pappardelle

Instructions

Boil a pot of salted water and cook the pasta. If it is fresh pasta, wait till the end of this recipe to cook as it doesn’t need long to cook. Reserve pasta water!
Put the dried porcini mushrooms into a bowl and pour warm water until the mushrooms are covered with hot water. Let them sit in for 30 minutes. Filter with a strainer and a paper towel for maximum straining. Keep the filtered mushroom water. Take the mushrooms out and chop them up.
In a medium skillet, add butter until it melts. Add the porcini mushrooms and the water and cook for 5 minutes. Add the white wine and the reserved pasta water when the pasta is done cooking. Cook for 3 additional minutes.
Serve on Pappardelle. Grilled sausage goes well with this recipe too.

Notes

Strain the mushrooms as much as you can using a paper towel.
If you would like to make the sauce thicker, feel free to add a dash of flour.

Prep Time: 40 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Cooking
Cuisine: Italian

Nutrition

Serving Size: 1
Calories: 278.0
Sugar: 0.7 g
Sodium: 180.6 mg
Fat: 8.3 g
Saturated Fat: 4.0 g
Unsaturated Fat: 0.4 g
Carbohydrates: 32.7 g
Fiber: 1.9 g
Protein: 14.4 g
Cholesterol: 21.9 mg

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