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Wild Mushroom Pappardelle

Wild Mushroom Pappardelle with Mascarpone Cheese

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Recipe Details


An earthy mix of locally sourced cremini, oyster, and shiitake mushrooms is simmered with white wine, then tossed with pappardelle. Inspired by one of Chef Elana’s favorite dishes in her college town of Ithaca, New York, this is no ordinary plate of pasta. Soft mascarpone cheese (a smooth Italian variety) adds just the right touch of tangy creaminess. Unanimously loved, this is a menu favorite we get excited about every year.


  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

  • garlic
    1 clove
  • parsley
    1/8 ounce
  • chives
    1/4 bunch
  • package pappardelle
    package pappardelle
  • unsalted butter
    1 packet
    unsalted butter
  • white wine
    1/4 cup
    white wine
  • mascarpone cheese
    2 tablespoons
    mascarpone cheese
  • grated pecorino cheese
    1/4 cup
    grated pecorino cheese
  • Mushrooms Shiitake Local
    3 ounces
    Mushrooms Shiitake Local
  • Mushrooms Cremini Local
    6 ounces
    Mushrooms Cremini Local
  • Mushrooms Oyster Local
    3 ounces
    Mushrooms Oyster Local

What You’ll Need

  • 12" large pot
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring 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.
  2. Cook Pappardelle

    Cook Pappardelle

    Add 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.
  3. Sauté Mushrooms

    Sauté Mushrooms

    While 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.
  4. Simmer Mushroom Sauce

    Simmer Mushroom Sauce

    Add 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.
  5. Season Pappardelle

    Season Pappardelle

    Add 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.
  6. Plate Pappardelle

    Plate Pappardelle

    Garnish pappardelle with chives and dig in.

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