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creamy three mushroom pappardelle pasta on a white plate with a silver fork

Creamy Three-Mushroom Pappardelle

pappardelle, pine nuts, brandy-cream sauce

STARS

Sauté a blend of mushrooms (shiitake, button, and oyster) and simmer in a brandied cream sauce. Served over wide ribbons of pappardelle pasta topped with toasted pine nuts and fresh shaved parmesan.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  40 minutes
Ingredients

Creamy Mushroom Sauce

  • 4 tablespoons olive oil, divided
  • 8 ounces oyster mushrooms, halved
  • 8 ounces shiitake mushrooms, destemmed and sliced
  • 4 ounces brown beech mushrooms
  • 1 pound button mushrooms, halved, divided
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt, to taste
  • 2 garlic cloves, minced
  • 2 shallots, sliced thinly
  • 1 tablespoon minced sage leaves
  • 1/4 cup brandy
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable stock
  • 1 1/2 cups heavy cream
  • 1/2 cup shredded parmesan cheese, plus more for serving
  • 1/2 cup shredded asiago cheese
  • 8 ounces pappardelle pasta
  • 1/4 cup toasted pine nuts
Directions
1
In a large skillet, heat the olive oil over medium heat. Add the oyster mushrooms, shiitakes, beech mushrooms and half of the button mushrooms and cook, stirring, until they release their liquid. Season with thyme and salt. Remove the mushrooms from the pot.
2
Dice the remaining button mushrooms.
3
Return the pot to medium-low heat with another 2 tablespoons of oil and the diced button mushrooms. Cook until they've released all of their liquid. Add the garlic and shallots and cook for 5-7 minutes, until softened. Add the sage and brandy, scraping up any browned bits stuck to the bottom of the pot. Bring to a simmer, then stir in the butter and flour.
4
Cook for 10-12 minutes over medium heat. Add the vegetable stock and heavy cream and return to a boil. Reduce to a simmer and cook until thickened. Stir in the cheeses. If you like you can purée the sauce for a totally smooth consistency.
5
Fold in the reserved seared mushrooms. Season to taste.
6
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
7
Toss the pasta with the mushroom sauce and divide between plates. Top with pine nuts and parmesan if you like.

Creamy Three-Mushroom Pappardelle

pappardelle, pine nuts, brandy-cream sauce

STARS

Sauté a blend of mushrooms (shiitake, button, and oyster) and simmer in a brandied cream sauce. Served over wide ribbons of pappardelle pasta topped with toasted pine nuts and fresh shaved parmesan.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  40 minutes
Servings:  4

Ingredients

Creamy Mushroom Sauce

  • 4 tablespoons olive oil, divided
  • 8 ounces oyster mushrooms, halved
  • 8 ounces shiitake mushrooms, destemmed and sliced
  • 4 ounces brown beech mushrooms
  • 1 pound button mushrooms, halved, divided
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt, to taste
  • 2 garlic cloves, minced
  • 2 shallots, sliced thinly
  • 1 tablespoon minced sage leaves
  • 1/4 cup brandy
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable stock
  • 1 1/2 cups heavy cream
  • 1/2 cup shredded parmesan cheese, plus more for serving
  • 1/2 cup shredded asiago cheese
  • 8 ounces pappardelle pasta
  • 1/4 cup toasted pine nuts

Directions

1
In a large skillet, heat the olive oil over medium heat. Add the oyster mushrooms, shiitakes, beech mushrooms and half of the button mushrooms and cook, stirring, until they release their liquid. Season with thyme and salt. Remove the mushrooms from the pot.
2
Dice the remaining button mushrooms.
3
Return the pot to medium-low heat with another 2 tablespoons of oil and the diced button mushrooms. Cook until they've released all of their liquid. Add the garlic and shallots and cook for 5-7 minutes, until softened. Add the sage and brandy, scraping up any browned bits stuck to the bottom of the pot. Bring to a simmer, then stir in the butter and flour.
4
Cook for 10-12 minutes over medium heat. Add the vegetable stock and heavy cream and return to a boil. Reduce to a simmer and cook until thickened. Stir in the cheeses. If you like you can purée the sauce for a totally smooth consistency.
5
Fold in the reserved seared mushrooms. Season to taste.
6
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
7
Toss the pasta with the mushroom sauce and divide between plates. Top with pine nuts and parmesan if you like.