Pappardelle ai Funghi Recipe
medley of mushrooms in a creamy truffle white wine sauce
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Ingredients
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Pasta
Mushrooms and Sauce
Method
Preparation and Cooking
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add the minced garlic and chopped shallot, sauté until fragrant and translucent. Add the mixed mushrooms and cook until they are browned and tender, about 5-7 minutes.
Deglaze with Wine
Pour in the white wine, scraping any brown bits from the bottom of the skillet. Allow it to simmer for 2-3 minutes until slightly reduced.
Make the Cream Sauce
Lower the heat and stir in the heavy cream and truffle oil. Simmer for a few minutes until the sauce thickens slightly. If the sauce is too thick, add reserved pasta water as needed.
Combine and Serve
Add the cooked pappardelle to the sauce, tossing to coat the pasta evenly. Stir in grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste. Serve hot.
