Pappardelle with Mushrooms

23 Mar

Pappardelle noodles are the world’s ultimate comfort food. I swear. Think egg noodles the length of spaghetti and you get the idea. They’re soft and delicious all on their own, and I’m so glad to have recently discovered them in a grocery store near me, right there with the regular pasta.

They come in these “nests,” but they cook up just like normal pasta, and they are totally worth searching for.

This recipe started out as one by Jamie Oliver that sounded really good. I cooked it up and happily doled platefuls out and took a bite…and looked at DH. It was fine. But only fine. It needed something.

DH tried hot sauce. Not the answer. We talked about adding grilled chicken to it, but the point of this is that it’s a healthy meat-free meal that satisfies (we’re trying to eat less meat, both for our health and our budget). Adding meat to it seemed to negate the point.

I went into the kitchen and messed around a bit, and found something that worked pretty well. So this is written to include that–you get a delicious, beefy tasting sauce on this that’s not too heavy and still lets the mushrooms and the Pappardelle shine through.

This has butter in it. Please use it without guilt. Butter is not a bad thing–your grandparents and mine all lived their whole lives eating real butter with almost every meal. Everything in moderation, my friends, and when you take into account the fact that this makes six hearty servings (eight with a side dish or salad), you’re not eating very much at all per meal.

This is definitely being added to our regular meal rotation–I loved the final result. It re-heated beautifully, which is a big bonus for hurricane weeks when one meal needs to stretch to more than one night. I hope you’ll try it and let me know what you think. You’ll need:

1 pound sliced mushrooms (I used a combination of baby bellas, shitakes, oyster, and criminis–portabellas would be fan-flippin-tastic too)

3 tbsp olive oil

2 cloves of garlic, minced

1/4 cup minced onion

1/4 tsp red pepper flakes (this is not a spicy-hot dish–don’t worry)

The juice of a lemon

1 1/2 cups beef stock

1 1/2 tbsp cornstarch or arrowroot

1/4 tsp dried oregano

1/4 tsp dried thyme

1 pound Pappardelle noodles (use bow ties if you can’t find Pappardelle)

3 tbsp butter

salt and pepper

A handful of grated Parmesan cheese

In a large pot of salted water, boil the Pappardelle until they’re nice and tender, about 8 minutes. Drain.

In a large skillet (I used my wok), over medium-high heat, saute the onion and garlic in the olive oil for about two minutes. Keep it moving so the garlic doesn’t burn. Add in the mushrooms and saute for about 2 to 5 minutes, or until they start to release their juices in the pan and turn a golden brown color. Salt and pepper and give them one more good stir. Add in lemon juice.

Stir together stock and cornstarch or arrowroot until it’s smooth. Sprinkle with oregano and thyme. Stir that into the mushroom mixture and cook, stirring constantly, until it thickens up, about 2 minutes.

Melt butter into the mushroom sauce. Pour that over the noodles, toss with Parmesan, and serve.

2 Responses to “Pappardelle with Mushrooms”

  1. Aviva Goldfarb March 23, 2011 at 10:20 am #

    Paparadelle with Mushrooms is one of my husband’s very favorite dishes but I’ve never successfully recreated it. I’m going to give your delicious looking version a try, Kim. Would you think about adding a button to make it easier to print your delicious recipes? Thanks!

  2. debbie koenig March 23, 2011 at 2:47 pm #

    Yum. Pappardelle has to be my favorite pasta. I think you’re right about the width-to-length ratio being the key. We’re lucky to have a fabulous fresh pasta place in the neighborhood–cooking up pappardelle that’s been cut just a few minutes before = heaven.

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