Best 3 Pappardelle With Mixed Wild Mushrooms Recipes

Calling all mushroom lovers and pasta enthusiasts! This article is a treasure trove of flavor and culinary inspiration. Discover the delightful Pappardelle with Mixed Wild Mushrooms, a dish that combines the earthy essence of wild mushrooms with the comforting embrace of homemade pappardelle pasta. Indulge in the exquisite taste of Pappardelle with Porcini Mushrooms, a classic Italian dish that showcases the rich, nutty flavor of porcini mushrooms. If you prefer a creamy twist, try the Creamy Pappardelle with Mushrooms, where a velvety sauce envelops the pappardelle and mushrooms in a symphony of flavors. For a taste of rustic simplicity, explore the Pappardelle with Mushrooms and Sausage, a hearty and flavorful combination that is sure to satisfy. And for a vegetarian delight, the Pappardelle with Roasted Mushrooms offers a medley of roasted mushrooms that burst with umami flavor.

As you venture through these recipes, you'll encounter a variety of cooking techniques and flavor combinations that will tantalize your taste buds. Learn how to clean and prepare wild mushrooms for a truly authentic experience. Discover the art of making homemade pappardelle pasta from scratch, ensuring a perfect texture and consistency. Experiment with different types of mushrooms to explore the diverse flavors they offer. And delve into the world of sauces, from classic tomato-based sauces to creamy and flavorful alternatives.

Whether you're a seasoned cook or a novice in the kitchen, this article is your guide to creating exceptional mushroom and pappardelle dishes that will impress your family and friends. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey like no other.

Check out the recipes below so you can choose the best recipe for yourself!

PAPPARDELLE WITH SPICY SAUSAGE AND MIXED WILD MUSHROOMS

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms image

This recipe is adapted from Jamie Oliver's cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
9 ounces best-quality spicy sausage, casing removed
1 onion, finely chopped
1 clove garlic, minced
1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn
2 tablespoons fresh thyme, leaves
1 to 2 small dried red chiles, crumbled
Coarse salt and freshly ground pepper
Fresh Pappardelle
3 to 4 tablespoons unsalted butter
1/2 cup loosely packed flat-leaf parsley, chopped
1/2 cup freshly grated Parmesan cheese

Steps:

In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.
Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Return to pot.
Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

PAPPARDELLE WITH MIXED WILD MUSHROOMS

Pappardelle With Mixed Wild Mushrooms image

Make and share this Pappardelle With Mixed Wild Mushrooms recipe from Food.com.

Provided by - Carla -

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

9 -11 ounces wild mushrooms
3 tablespoons olive oil
1 garlic clove, finely chopped
1 -2 small dried red chili, very finely chopped
salt & freshly ground black pepper
1/2 lemon, juice of
1 lb pappardelle pasta
1/4 cup freshly grated parmesan cheese
1/4 cup fresh flat-leaf parsley, roughly chopped
2 ounces unsalted butter

Steps:

Brush off any dirt from the mushrooms and slice thinly (any girolles, chanterelles and blewits - tear in half).
Put the olive oil in a very hot frying pan and add the mushrooms.
Let them fry fast, tossing once or twice.
Add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor)and continue to fry quickly another 4 to 5 minutes, tossing regularly.
Then turn the heat off and squeeze in the lemon juice.
Toss and season to taste.
Meanwhile cook the pasta in boiling salted water until al dente.
Add to the mushrooms, with the Parmesan, parsley and butter.
Toss gently, coating the pasta with the mushrooms and their flavor.
Serve, scraping out all of the last bits of mushroom love from the pan, and sprinkle with a little extra parsley and Parmesan.

Nutrition Facts : Calories 662.9, Fat 25.4, SaturatedFat 10.1, Cholesterol 36, Sodium 110.5, Carbohydrate 89.3, Fiber 4.6, Sugar 5.1, Protein 19.7

SAUTEED WILD MUSHROOMS

Sauteed Wild Mushrooms image

Provided by Ina Garten

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

Steps:

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

Tips for Cooking Pappardelle with Mixed Wild Mushrooms:

Use a variety of wild mushrooms for a more flavorful dish. Some good options include porcini, chanterelles, and shiitake mushrooms.
Clean the mushrooms thoroughly before cooking. Use a soft brush to remove any dirt or debris, then rinse them under cold water.
Slice the mushrooms thinly. This will help them cook evenly.
Sauté the mushrooms in butter until they are golden brown. This will bring out their flavor and aroma.
Add the mushrooms to the pasta sauce and simmer for 15-20 minutes. This will allow the flavors to meld together.
Serve the pasta with grated Parmesan cheese and chopped parsley.

Conclusion:

Pappardelle with mixed wild mushrooms is a delicious and elegant dish that is perfect for a special occasion. The combination of earthy mushrooms, creamy sauce, and al dente pasta is sure to please everyone at the table. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a new and exciting pasta recipe, give pappardelle with mixed wild mushrooms a try. You won't be disappointed.

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