Pappardelle with porcini mushrooms
2 servings
20 minutes
Pappardelle with white mushrooms is a true delight of Italian cuisine, embodying simplicity and sophistication. The wide, silky ribbons of pasta gently envelop a creamy mushroom sauce rich in the aromas of forest white mushrooms, shallots, and garlic. The light acidity of white wine enhances the depth of flavor, while parmesan and fresh parsley add the finishing touches to this culinary masterpiece. This dish is perfect for a cozy dinner where one wants to immerse in the warm atmosphere of Italian hospitality.
1
Boil the pappardelle in salted boiling water for 7 minutes.
- Pappardelle: 200 g
- Salt: to taste
2
Chop the white mushrooms, shallots, and garlic into small cubes.
- Porcini mushrooms: 120 g
- Shallot: 13 g
- Garlic: 1 clove
3
Sauté the chopped mushrooms and vegetables in a hot pan with butter for 3 minutes.
- Porcini mushrooms: 120 g
- Shallot: 13 g
- Garlic: 1 clove
- Butter: 20 g
4
Add white wine and simmer for another 1 minute.
- Dry white wine: 50 ml
5
Add cream, 45 grams of sour cream, salt, pepper and simmer for another minute.
- Whipping cream 33%: 120 ml
- Sour cream: 45 g
- Salt: to taste
- Ground black pepper: to taste
6
Add the cooked pappardelle to the creamy mushroom sauce and simmer in the pan for 1-2 minutes until the pasta is ready, stirring continuously.
- Pappardelle: 200 g
7
Twist the cooked pasta with a fork into a spiral and place it on a plate, sprinkle with finely chopped parsley and grated parmesan, garnish with a sprig of thyme and serve.
- Parsley: 3 g
- Parmesan (Parmigiano Reggiano): 30 g
- Thyme: 1 g
