Mushroom Stroganoff Pappardelle Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the pappardelle. Cook according to package directions until al dente (usually 7–9 minutes). Before draining, reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While pasta water heats, make the quick pickled onion. Put the thinly sliced red onion in a small bowl. Stir together apple cider vinegar, 2 tablespoons water, 1 teaspoon sugar, 1/4 teaspoon salt and 1 teaspoon prepared horseradish until sugar dissolves. Pour over the onion, toss, and let sit at room temperature while you make the sauce (15–20 minutes). Stir again just before serving.

Heat a large wide skillet over medium-high heat. Add butter and 1 tablespoon olive oil. When butter is foaming, add the chopped onion and a pinch of salt. Sauté until translucent and beginning to brown at edges, 5–6 minutes.

Add minced garlic and the thyme; cook 30–45 seconds until fragrant.

Add all mushrooms to the pan in a single layer as much as possible. Let them sear without stirring for 2–3 minutes to develop color, then stir and continue cooking 4–6 minutes until mushrooms release their liquid and most of it evaporates.

Sprinkle 1 teaspoon flour over the mushrooms, stir to combine and cook 1 minute to remove raw flour taste.

Deglaze the pan with 1 tablespoon dry white wine, scraping up brown bits. Let it reduce by half (about 1 minute).

Add 1 cup vegetable or mushroom stock and bring to a gentle simmer. Stir in Dijon mustard and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer 3–4 minutes to reduce slightly.

Reduce heat to low. Stir in 3 tablespoons sour cream and 2 tablespoons heavy cream until smooth. Adjust consistency with reserved pasta water: add 1/4–1/2 cup to loosen the sauce if needed. Taste and adjust seasoning.

Return drained pappardelle to the empty (still warm) pasta pot or a large mixing bowl. Add the mushroom stroganoff sauce and toss gently to coat, adding additional reserved pasta water 1 tablespoon at a time if the sauce needs to stretch or loosen.

Stir in 1/2 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, and 1/4 cup grated Pecorino Romano to bind the sauce and add brightness. Adjust salt and pepper to taste.

Portion pasta onto plates or a shallow serving bowl. Top each portion with a generous spoonful of the horseradish-pickled onions (drain excess liquid first). Sprinkle remaining 1/4 cup Pecorino over the top, then garnish with chopped parsley and a light crack of black pepper.