Name: 107 States Pappardelle, Mushroom Ragu Bianco. Fresh Thyme, Shallots, Pecorino Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb pappardelle; 2 tsp fresh thyme; 2 medium shallots; 0.5 cup pecorino cheese, grated; 3 cups mixed mushrooms (cremini, shiitake, oyster), sliced; 2 tbs olive oil; 2 cloves garlic, minced; 0.5 cup dry white wine; 0.75 cup heavy cream; 0.5 cup vegetable or chicken stock; 0 to taste salt; 0 to taste black pepper

Indulge in our handmade pappardelle, elegantly draped in a creamy mushroom ragu bianco. Each bite is enriched with the earthy flavors of fresh thyme and shallots, perfectly complemented by a generous sprinkle of aged Pecorino. This dish promises a comforting yet sophisticated experience that will transport your senses to a rustic Italian kitchen.

Gently wipe the mushrooms with a damp cloth to remove any dirt. Trim the stems if needed and thinly slice the mushrooms.

Clean and slice mushrooms

Finely mince the shallots. Remove the thyme leaves from their stems and roughly chop if needed.

Mince shallots and thyme

Finely grate the aged Pecorino cheese and set aside for garnish and mixing into the sauce.

Grate the Pecorino

In a large skillet over medium heat, add a drizzle of olive oil and sauté the minced shallots until translucent, about 3 minutes. Stir in the fresh thyme and cook for an additional minute until fragrant.

Sauté shallots and thyme

Add the sliced mushrooms to the skillet. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to caramelize.

Add mushrooms

Optionally, deglaze the pan with a splash of white wine or vegetable stock. Let it reduce slightly. Then, add a splash of cream or non-dairy alternative for richness (optional). Lower the heat and let the sauce simmer gently for 5–7 minutes. Season with salt and pepper to taste.

Deglaze and simmer

Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente, according to package instructions or about 3–4 minutes for fresh pasta.

Cook pasta

Before draining the pasta, reserve about 1/2 cup of the pasta cooking water. Then, drain the pasta.

Reserve pasta water and drain

Add the drained pappardelle directly into the skillet with the mushroom ragu. Toss gently to coat the noodles, adding reserved pasta water a little at a time if the sauce needs loosening.

Combine pasta and ragu

Off the heat, stir in a handful of grated Pecorino into the pasta for added creaminess and flavor.

Stir in Pecorino

Twirl the pasta into serving bowls. Top with extra Pecorino, a sprinkle of fresh thyme, and freshly cracked black pepper. Serve warm.

Plate and garnish

pappardelle

fresh thyme

shallots

pecorino cheese, grated

mixed mushrooms (cremini, shiitake, oyster), sliced

olive oil

garlic, minced

dry white wine

heavy cream

vegetable or chicken stock

salt

black pepper

Pappardelle, Mushroom Ragu Bianco. Fresh Thyme, Shallots, Pecorino

Make Pappardelle, Mushroom Ragu Bianco. Fresh Thyme, Shallots, Pecorino Recipe in just 30m. Indulge in our handmade pappardelle, elegantly draped in a creamy mushroom ragu bianco. Each bite is enriched with the earthy flavors of fresh thyme and shallots, perfectly complemented by a generous sprinkle of aged Pecorino. This dish promises a comforting yet sophisticated experience that will transport your senses to a rustic Italian kitchen.

Pappardelle, Mushroom Ragu Bianco. Fresh Thyme, Shallots, Pecorino Recipe

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