Pappardelle With Wild Mushrooms Recipe

Name: Pappardelle With Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1/2 cup finely chopped onion; 1/2 cup diced shallots (about 2); 2 garlic cloves, minced; 1 (4-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster); 1 (8-ounce) package cremini mushrooms, sliced; 1/2 cup dry white wine; 1 teaspoon chopped fresh oregano; 1/2 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups 1% low-fat milk; 1/2 cup fat-free, less-sodium chicken broth; 1 1/2 cups (6 ounces) shredded fontina cheese; 12 ounces uncooked pappardelle (wide ribbon pasta); Chopped fresh parsley (optional)

Servings: persons

2 teaspoons olive oil
1/2 cup finely chopped onion
1/2 cup diced shallots (about 2)
2 garlic cloves, minced
1 (4-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
1 (8-ounce) package cremini mushrooms, sliced
1/2 cup dry white wine
1 teaspoon chopped fresh oregano
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
1/2 cup fat-free, less-sodium chicken broth
1 1/2 cups (6 ounces) shredded fontina cheese
12 ounces uncooked pappardelle (wide ribbon pasta)
Chopped fresh parsley (optional)

1
Heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and garlic to pan; saute 3 minutes or until tender. Add mushrooms; saute 5 minutes or until mushrooms are tender. Add wine, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until liquid evaporates. Set aside.
2
Melt butter in a large saucepan over medium-high heat. Add flour to pan; cook 2 minutes, stirring constantly. Add milk and broth, stirring with a whisk until smooth; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir until smooth. Stir in mushroom mixture. Keep warm.
3
Cook pasta according to package directions, omitting salt and fat. Place 3/4 cup pasta in each of 8 shallow bowls. Top each serving with 1/2 cup mushroom mixture. Garnish with parsley, if desired. Serve immediately.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 teaspoons olive oil, 1/2 cup finely chopped onion, 1/2 cup diced shallots (about 2), 2 garlic cloves, minced, and more.

Yes, Pappardelle With Wild Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pappardelle With Wild Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions