ENTREES/ Uncategorized/ Vegetarian

Porcini Pappardelle

Porcini pappardelle is a classic recipe. I’ve tweaked it a touch by adding cremini mushrooms. In my opinion, you can never have too many mushrooms, so be free and add as many as you like. Just keep in mind when you are sauteing mushrooms, you should never overcrowd the pan or the mushrooms will steam instead of saute. You’re looking for that lovely brown color we all adore. I used half and half here, but you could easily skip that altogether and replace it with a little reserved pasta water, or go creamier and use heavy cream for a more decadent dish. Either way, if you love mushrooms, you will love this meal!

Porcini Pappardelle (Mushroom Madness)

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 30 minutes

A delightful and company-worthy pasta dish.


  • 12 ounces pappardelle
  • 1 ounce dried porcini mushrooms
  • 1 pound Cremini mushrooms, sliced
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 shallot minced, or 2 tablespoons onion, minced
  • 1 tablespoon fresh thyme, minced
  • 1/2 cup half and half (or heavy cream)
  • 1/3 cup Parmesan cheese, grated (plus more for serving )
  • Fresh parsley, chopped
  • Salt and pepper



Cook the pasta according to package directions.


Place the porcini mushrooms into a heat safe bowl and cover with boiling water. Let sit until the mushrooms are soft, about 20-30 minutes. Drain and reserve the mushroom water. Use a cheesecloth to make sure you get all the grit out of the water. Then chop the porcinis.


In a large pan, heat 1 tablespoon each of butter and olive oil. Add the cremini mushrooms in a single layer and saute until brown on both sides. Do not overcrowd the pan. You will probably have to do this in 2 batches. Remove mushrooms from the pan and reserve.


Add more butter and olive oil to the pan as needed. Saute the garlic, shallot and thyme for 1-2 minutes and then add the porcini mushrooms. Saute until they give off all of their water.


Add 1 cup of the reserved mushroom water and stir. Then add the half and half and cook until it thickens up a bit.


Add the pasta to the sauce and stir well. Add the Parmesan cheese and parsley and stir to combine. Top with more parsley and shaved Parmesan.

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