My Portobello Mushroom Pappardelle is my take on those shortcut mushroom pasta recipes you may have tried before, but with a homemade twist. I make this comforting pasta from scratch with meaty Portobello mushrooms caramelized until golden, then finished with a rich, flavorful sauce that coats every strand of tender pappardelle.
It has all the cozy, delicious flavors that make mushroom pasta such a favorite, but turns them into a hearty and satisfying dinner that feels special enough for the weekend and easy enough for a weeknight.
This Portobello Mushroom Pappardelle is the ultimate easy comfort food! Tender pappardelle is coated in a rich, flavorful sauce and topped with golden, caramelized mushrooms for a hearty dinner everyone will love. It’s also perfect for planned leftovers and freezer-friendly, making it a delicious meal to enjoy now and save for later.
* What Makes This Recipe Portobello Mushroom Pappardelle :
Portobello Mushroom Pappardelle is a cozy pasta dish made with wide, ribbon-like pappardelle noodles and hearty portobello mushrooms.
You should try Portobello Mushroom Pappardelle if you enjoy creamy pasta and want to add more vegetables to your meal.
This recipe is also easy to change depending on what you have in the kitchen. You can add spinach, peas, cherry tomatoes, or extra herbs. If you want a lighter sauce, you can use half-and-half instead of heavy cream.
Ingredients :
Kitchen Equipment Needed for Portobello Mushroom Pappardelle
- Large pasta pot
- Large skillet
- Measuring cups
- Measuring spoons
- Cheese grater
- Mushroom brush or paper towels
- Serving bowls
- Ladle or measuring cup for pasta water
- Colander
- Cutting board
- Sharp kitchen knife
- Wooden spoon or spatula
- Tongs
How to Make Portobello Mushroom Pappardelle :
Start by cleaning the portobello mushrooms. Wipe them gently with a damp paper towel or use a soft mushroom brush to remove any dirt. Avoid soaking the mushrooms in lots of water because they can absorb moisture and may not brown as nicely.
Remove the stems and slice the mushroom caps into medium-thin pieces. Try to keep the slices fairly similar in size so they cook at about the same speed.
Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted, add the sliced mushrooms and spread them into the pan.
Let the mushrooms cook for several minutes without constantly stirring. This gives them time to develop golden-brown edges and a deeper flavor. Stir occasionally until they become tender and nicely browned.
Add the chopped onion to the skillet with the mushrooms. Cook for about 2–3 minutes, stirring occasionally, until the onion begins to soften.
Add the minced garlic, thyme, Italian seasoning, salt, and black pepper. Stir everything together and cook for about 30–60 seconds, just until the garlic becomes fragrant.
Pour in the heavy cream and gently stir. Reduce the heat to medium-low and allow the sauce to simmer for a few minutes.
The sauce should become slightly thicker as it cooks. Avoid boiling it too hard because a gentle simmer helps keep the cream smooth.
While the mushroom sauce is cooking, bring a large pot of water to a boil. Add salt to the water, then carefully add the pappardelle.
Cook the pasta according to the package directions until it is al dente, which means it should be tender but still have a little bite when you chew it.
Before draining the pasta, save about ½ cup of the cooking water. This starchy water is useful because it can help loosen the sauce and make it cling to the noodles.
Drain the pasta well, but do not rinse it. Rinsing can remove the starch that helps the sauce stick to the pasta.
Add the drained pappardelle directly to the skillet with the mushroom sauce. Gently toss the pasta with tongs until the noodles are coated.
Add the Parmesan cheese and stir carefully. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach the texture you like.
Add the fresh lemon juice and chopped parsley. Toss once more so the flavors are evenly mixed.
Taste the pasta and adjust the seasoning if needed. Add more black pepper, salt, or Parmesan according to your preference.
Serve the Portobello Mushroom Pappardelle immediately with extra Parmesan and a little fresh parsley on top.
Portobello Mushroom Pappardelle Tips for the Best Results :
- Do not cook the pasta too long. Slightly firm pasta holds its shape better when tossed with the hot sauce.
- Portobello mushrooms can hold dirt, so clean them carefully. A damp paper towel is an easy way to wipe them clean.
- Do not stir the mushrooms every few seconds. Giving them time to sit against the hot skillet helps them become golden and flavorful.
- Always save some pasta water before draining. The starchy water can help make the sauce smoother and easier to mix with the noodles.
What to Eat with Portobello Mushroom Pappardelle
Portobello Mushroom Pappardelle is rich, earthy, and wonderfully comforting, with tender mushrooms and silky pasta making it perfect for cozy weeknight dinners or relaxed weekend meals. I love serving it with Honey Roasted Carrots for a touch of natural sweetness that balances the savory mushroom flavors.
For a fresh contrast, it pairs beautifully with Tomato and Onion Salad or Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes for a colorful vegetable-filled dinner. My husband likes adding freshly grated Parmesan and cracked black pepper.
More Easy Mushroom Recipes
- Easy Steak And Mushroom Pasta
- Delicious Creamy Penne Pasta
- Incredible French Onion Ground Beef Casserole
FAQ’S : for Portobello Mushroom Pappardelle
What is pappardelle for make Portobello Mushroom Pappardelle?
Pappardelle is a wide, flat pasta that looks like long ribbons. Its wide shape makes it excellent for thick and creamy sauces.
Do I have to use portobello mushrooms to make Portobello Mushroom Pappardelle?
No. Cremini, white button, or a mixture of mushrooms can be used. Portobello mushrooms simply give the dish a hearty, earthy flavor.
SAVE THIS POST TO YOUR FAVORITE PINTEREST BOARD !
Portobello Mushroom Pappardelle
Course: Main Course, DinnerCuisine: American, ItalianDifficulty: Easy4
servings15
minutes25
minutes250
kcal40
minutesPortobello Mushroom Pappardelle is a creamy and comforting pasta dish made with wide pappardelle noodles, golden portobello mushrooms, garlic, herbs, cream, and Parmesan cheese. It is easy to make, full of savory flavor, and perfect for a cozy family dinner.
Ingredients
4 large portobello mushrooms
2 tablespoons extra virgin olive oil
1 small yellow onion diced
2 tablespoons fresh thyme leaves chopped
½ cup Parmigiano-Reggiano grated, plus more for garnish
¼ teaspoon black pepper
kosher salt to taste
2 tablespoons fresh parsley chopped, for garnish
3 cloves garlic minced
1 cup chicken bone broth
1 cup heavy cream
Pasta
1 pound pappardelle
1 tablespoon kosher salt
Directions
- Start by cleaning the portobello mushrooms. Wipe them gently with a damp paper towel or use a soft mushroom brush to remove any dirt. Avoid soaking the mushrooms in lots of water because they can absorb moisture and may not brown as nicely.
- Remove the stems and slice the mushroom caps into medium-thin pieces. Try to keep the slices fairly similar in size so they cook at about the same speed.
- Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted, add the sliced mushrooms and spread them into the pan.
- Let the mushrooms cook for several minutes without constantly stirring. This gives them time to develop golden-brown edges and a deeper flavor. Stir occasionally until they become tender and nicely browned.
- Add the chopped onion to the skillet with the mushrooms. Cook for about 2–3 minutes, stirring occasionally, until the onion begins to soften.
- Add the minced garlic, thyme, Italian seasoning, salt, and black pepper. Stir everything together and cook for about 30–60 seconds, just until the garlic becomes fragrant.
- Pour in the heavy cream and gently stir. Reduce the heat to medium-low and allow the sauce to simmer for a few minutes.
- The sauce should become slightly thicker as it cooks. Avoid boiling it too hard because a gentle simmer helps keep the cream smooth.
- While the mushroom sauce is cooking, bring a large pot of water to a boil. Add salt to the water, then carefully add the pappardelle.
- Cook the pasta according to the package directions until it is al dente, which means it should be tender but still have a little bite when you chew it.
- Before draining the pasta, save about ½ cup of the cooking water. This starchy water is useful because it can help loosen the sauce and make it cling to the noodles.
- Drain the pasta well, but do not rinse it. Rinsing can remove the starch that helps the sauce stick to the pasta.
- Add the drained pappardelle directly to the skillet with the mushroom sauce. Gently toss the pasta with tongs until the noodles are coated.
- Add the Parmesan cheese and stir carefully. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach the texture you like.
- Add the fresh lemon juice and chopped parsley. Toss once more so the flavors are evenly mixed.
- Taste the pasta and adjust the seasoning if needed. Add more black pepper, salt, or Parmesan according to your preference.
- Serve the Portobello Mushroom Pappardelle immediately with extra Parmesan and a little fresh parsley on top.
Notes
- Add Parmesan while the sauce is warm so it melts easily.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Thanks for stopping by!
I really hope you make this Portobello Mushroom Pappardelle. If you do, tag me in a photo on Facebook. I love to see you enjoying my recipes.
PIN IT FOR LATER!
