Wild Mushroom Pappardelle with Mascarpone Cheese
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Ingredients & Equipment
What we send
- 1 clovegarlic
- 1/8 ounceparsley
- 1/4 bunchchives
- 1package pappardelle
- 1 packetunsalted butter
- 1/4 cupwhite wine
- 2 tablespoonsmascarpone cheese
- 1/4 cupgrated pecorino cheese
- 3 ouncesMushrooms Shiitake Local
- 6 ouncesMushrooms Cremini Local
- 3 ouncesMushrooms Oyster Local
What You’ll Need
- 12" large pot
- 12" large pan
Prepare IngredientsBring a large pot of water to a boil over high heat. Wipe all mushrooms clean with a damp paper towel. Roughly chop caps, discarding stems. Mince garlic. Rinse parsley and roughly chop leaves, discarding stems. Rinse chives and thinly slice.
Cook PappardelleAdd pappardelle and a generous pinch salt to pot of boiling water. Cook until al dente according to package instructions. Reserve ¼ cup pasta cooking water, then drain and set aside.
Sauté MushroomsWhile pappardelle cooks, heat butter and 1 tablespoon olive oil in a large pan over medium-high heat. When butter is foamy, add mushrooms and season generously with salt and pepper. Sauté, stirring, until tender, 7-8 minutes. Stir in garlic and sauté until fragrant, about 1 minute.
Simmer Mushroom SauceAdd white wine to pan with mushrooms over medium-high heat and cook, scraping up brown bits from bottom of pan, until reduced by ½, about 30 seconds.
Season PappardelleAdd mascarpone and parsley to pan with mushroom sauce over medium heat and cook, stirring, until combined, about 1 minute. Add pappardelle and toss to coat. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is thick and clings to noodles. Remove pan from heat. Taste and add more salt and pepper as needed. Stir in pecorino.
Plate PappardelleGarnish pappardelle with chives and dig in.