Mushroom Chive Pappardelle with portobello mushrooms and fresh chives in a light pan sauce with fresh pappardelle pasta.
A true celebration of seasonal mushrooms and freshly made pasta. This dish can be prepared with your favorite mushrooms. Showcase your freshly foraged morels in the springtime, chanterelles in the fall or any edible mushroom you love to eat. Slice them thick and let them absorb all that beautiful pan sauce.
Sometimes less is more and that’s definitely the case in this recipe. Simple and minimalist, but oh so classy. You won’t miss the meat in this dish. Portobello mushrooms are sliced extra thick for that hearty flavorful bite. Add your favorite French bread and a side salad to make it a meal.
Ingredients in Mushroom Chive Pappardelle
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- Mushrooms – Portobello, cremini or your favorite foraged mushrooms.
- Pappardelle Pasta – Long, wide ribbons of fresh pasta.
- Garlic – Minced garlic.
- Smoked Salt – San Juan Island Sea Salt found at Amazon.com
- Parmesan Cheese – Freshly grated parmesan cheese.
- Sherry – Sherry cooking wine, just a splash.
- Chives – Fresh chopped chives.
- Pantry Items – Butter and olive oil
Related Recipes
Who doesn’t love a bowl of pasta? This Creamy Spring Pasta with Shrimp is an easy weeknight favorite that’s ready in less than 30 minutes. Shiitake and Scallop Fettuccini is perfect for date night at home with buttery sweet sea scallops. Looking to impress at the next gathering? Bring OUT WEST’s Lemon Arugula Pasta Salad and watch it disappear. This pasta salad is always a hit!
Tried It?
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Mushroom Chive Pappardelle
Ingredients
- 12 oz. fresh pappardelle pasta
- 3 tbsp. olive oil
- 5 tbsp. butter
- 1 lb. mushrooms, such as portobello, shitake or cremini thick sliced
- 5 tbsp. minced garlic
- 4 tbsp. sherry
- 1 tsp. smoked salt
- 1-1 1/2 cups pasta water
- 3/4 cup fresh grated parmesan cheese
- 1 tbsp. fresh chopped chives
Instructions
- Prepare fresh pappardelle pasta by boiling in salted water until cooked through and still having a little bite to it (al dente). Reserve 1 1/2 cups of pasta water when draining.
- In a large high edged pan over medium high heat, add olive oil and butter. Add sliced mushrooms and sauté for a few minutes. Add minced garlic and continue to sauté until mushrooms have a little browning on the edges.
- Add sherry to the pan, stir to combine. Season with smoked salt. Add 1/2 cup reserved pasta water, letting it combine with mushrooms in the pan. Fold in cooked pappardelle pasta, coating with pan sauce. Add more pasta water a little at a time until desired consistency is reached. Finish with parmesan and fresh chives.
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