Pappardelle with mushrooms and truffle oil

Ingredients

• 400 gpappardelle (dried or fresh)
• 400 gmixed mushrooms, such as cremini, shiitake and oyster mushrooms
• 2shallots, finely chopped
• 2garlic cloves, finely sliced
• 2 tbspolive oil
• 1 knob (approx. 15 g)butter
• 100 mldry white wine
• 150 mlheavy cream
• 1 tbsptruffle oil
• 50 gParmesan, freshly grated
• A handfulfresh parsley, roughly chopped
• To tastesalt and freshly ground black pepper

Instructions

1. 1

   Prepare the mushrooms

   Bring a large pot of well-salted water to the boil. Wipe the mushrooms with a damp cloth, then cut them into large pieces or slices.

2. 2

   Cook the aromatics

   Warm the olive oil and butter in a wide frying pan over medium heat. Add the shallots and sauté for 2 minutes, until translucent. Stir in the garlic and cook for another 30 seconds.

3. 3

   Brown the mushrooms

   Add the mushrooms and fry over high heat for about 5 to 7 minutes, until golden brown. Avoid stirring too often so they have time to colour.

4. 4

   Make the sauce

   Pour in the white wine and let it reduce for 1 minute. Add the heavy cream and bring the sauce gently to a simmer. Simmer for 3 minutes, until slightly thickened, then season with salt and pepper.

5. 5

   Cook the pasta

   Cook the pappardelle according to the packet instructions until al dente. Before draining, reserve a few tablespoons of the pasta cooking water.

6. 6

   Toss and serve

   Toss the pappardelle through the mushroom sauce. Add a splash of reserved pasta water if the sauce is too thick, mix well and divide among deep plates. Drizzle each plate with a few drops of truffle oil, add freshly grated Parmesan and garnish with parsley. Serve immediately.

What is pappardelle with mushrooms and truffle oil?

Pappardelle are broad ribbons of pasta often associated with central Italian cooking, where their generous width suits rich sauces. This version brings together mushrooms, cream, wine and a finishing drizzle of truffle oil.

The method keeps the flavours simple: brown the mushrooms for savouriness, then loosen the pan with wine before adding cream. The pasta water helps the sauce cling to the wide noodles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 716 calories, 22g protein, 77g carbs, 32g fat.

Most of the carbohydrates come from the pappardelle, while the cream, olive oil, butter and truffle oil contribute much of the fat. The pasta and Parmesan provide protein, with smaller amounts from the mushrooms and cream. Serve alongside a generous green salad or vegetables to round out the plate.

Choosing the mushrooms

Mixed mushrooms: Cremini, shiitake and oyster mushrooms bring different shapes and textures to the sauce. Cut them into sizeable pieces so they remain distinct after frying.

Dry surfaces: Wipe the mushrooms with a damp cloth rather than soaking them. Drier mushrooms brown more readily in the hot pan.

Build flavour in the pan

Aromatics: Let the shallots soften for 2 minutes before adding the garlic for its shorter 30-second cook. This gives the shallots a head start and helps keep the garlic from scorching.

Browning: Fry the mushrooms over high heat for 5 to 7 minutes, stirring sparingly. They should develop golden patches before the wine goes in.

Get the sauce consistency right

Wine reduction: Give the white wine 1 minute to reduce before pouring in the cream. This brief step brings the wine into the sauce without leaving it thin.

Pasta water: The sauce simmers for 3 minutes and should thicken slightly. Add reserved pasta water a little at a time if it becomes too thick to coat the pappardelle.

Cook the pappardelle just right

Al dente: Follow the packet timing and taste a piece near the end; it should be tender but still have a slight bite. Fresh and dried pappardelle may need different cooking times.

Reserve water: Take out a few tablespoons before draining. It is easier to loosen the sauce with this starchy liquid than with plain water.

Finish and serve

Truffle oil: Drizzle it over the plated pasta rather than frying it in the pan. Its aroma stays prominent when added at the end.

To serve: Add Parmesan and parsley just before eating. A crisp green salad or simply dressed vegetables make a fresh contrast to the creamy pasta.

Recipe notes & tips

• Use a wide frying pan so the mushrooms have room to brown rather than steam.
• If the pan is crowded, fry the mushrooms in batches.
• Keep the heat high while browning the mushrooms, but lower it before adding the cream.
• Taste the sauce before serving, since Parmesan will add more saltiness.
• Add truffle oil gradually at the table so its flavour does not overpower the mushrooms.

Variations

• Add thyme: Stir a few fresh leaves into the mushrooms as they brown.
• Use vegetable stock: Replace the white wine with stock for a different savoury note.
• Try another pasta: Tagliatelle or fettuccine can stand in for pappardelle.
• Add spinach: Fold a handful into the sauce just before tossing with the pasta.
• Make it without cream: Use extra pasta water and a little more Parmesan for a less creamy coating.

Common mistakes to avoid

• Crowding the pan: The mushrooms can steam instead of browning; cook them in batches if needed.
• Stirring constantly: The mushrooms have less contact with the hot pan; leave them undisturbed between turns.
• Burning the garlic: It cooks quickly; add it after the shallots and fry for only 30 seconds.
• Over-reducing the sauce: It can become too thick; loosen it with reserved pasta water.
• Adding truffle oil too early: Its aroma can fade during cooking; drizzle it over the finished plates.

How to store

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or cream, stirring until hot; add fresh truffle oil after reheating.

Frequently asked questions