Pappardelle Recipe

Cooking Directions

1. 1

   Prepare the Broth

   Soak the dried porcini mushrooms in warm water for about 20 minutes. Drain and reserve the soaking liquid. Chop the rehydrated porcini mushrooms into small pieces. In a pot, combine the vegetable broth and the reserved soaking liquid, bringing it to a gentle simmer.

2. 2

   Cook the Mushrooms

   In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until translucent (about 5 minutes). Add the mixed mushrooms and chopped porcini mushrooms, cooking until they release their moisture and start to brown (about 10-12 minutes).

3. 3

   Combine Ingredients

   Pour the prepared broth into the skillet with the mushrooms. Stir in the fresh thyme and season with salt and black pepper to taste. Allow the mixture to simmer gently for about 15 minutes to allow the flavors to meld.

4. 4

   Cook the Pappardelle

   While the ragu is simmering, bring a large pot of salted water to a boil. Add the pappardelle and cook according to the package instructions until al dente. Drain the pasta, reserving a cup of pasta water.

5. 5

   Finish the Dish

   Add the drained pappardelle to the skillet with the mushroom ragu. Toss gently to combine, adding reserved pasta water as needed to achieve desired sauce consistency. Stir in the chopped parsley.

6. 6

   Serve

   Plate the pappardelle and sprinkle with grated Grana Padano cheese before serving.