Roasted Wild Mushroom Pappardelle Recipe

Name: Roasted Wild Mushroom Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mixed fresh wild mushrooms (such as shiitake, cremini, and oyster), quartered, or, if small, halved; 3/4 cup extra-virgin olive oil; 12 large garlic cloves, peeled and halved; 8 thyme sprigs; 1 teaspoon pepper; 1 teaspoon kosher salt, divided; 12 ounces pappardelle pasta; 1 1/2 cups reduced-sodium vegetable broth; 1/3 cup loosely packed flat-leaf parsley leaves, divided; 1/3 cup loosely packed tarragon leaves, divided; 2 ounces parmesan cheese, shredded (3/4 cup)

Servings: persons

2 pounds mixed fresh wild mushrooms (such as shiitake, cremini, and oyster), quartered, or, if small, halved
3/4 cup extra-virgin olive oil
12 large garlic cloves, peeled and halved
8 thyme sprigs
1 teaspoon pepper
1 teaspoon kosher salt, divided
12 ounces pappardelle pasta
1 1/2 cups reduced-sodium vegetable broth
1/3 cup loosely packed flat-leaf parsley leaves, divided
1/3 cup loosely packed tarragon leaves, divided
2 ounces parmesan cheese, shredded (3/4 cup)

1
Preheat oven to 475u00b0 with a rack in top third of oven and another in lower third. Combine mushrooms, oil, garlic, thyme, pepper, and 1/2 tsp. salt in a large bowl; toss to coat. Divide seasoned mushrooms between two large rimmed baking sheets and spread in an even layer.
2
Bake mushrooms 10 minutes, then remove from oven and increase heat to broil. Broil mushrooms, one baking sheet at a time, until browned, 5 minutes each.
3
Meanwhile, cook pasta according to package instructions. Drain, reserving at least 1/2 cup pasta water.
4
Transfer broiled mushrooms to a bowl. Scrape browned bits from one baking sheet onto second baking sheet. Set baking sheet with browned bits on stovetop over medium-high heat. Add broth and cook, stirring and scraping to loosen browned bits from bottom of baking sheet, until mixture boils and reduces slightly, 1 to 2 minutes.
5
Combine mushroom mixture, pasta, half of parsley, half of tarragon, and remaining 1/2 tsp. salt in a large bowl; toss to coat. Divide among four shallow bowls, then drizzle with broth mixture and a bit of pasta water if needed. Top with remaining parsley, tarragon, and the parmesan.
6
Wine pairing: FEL 2014 Pino Noir (Anderson Valley; $38)

1486

kcal

Calories

Fat

219

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 pounds mixed fresh wild mushrooms (such as shiitake, cremini, and oyster), quartered, or, if small, halved, 3/4 cup extra-virgin olive oil, 12 large garlic cloves, peeled and halved, 8 thyme sprigs, and more.

Yes, Roasted Wild Mushroom Pappardelle 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.

Roasted Wild Mushroom Pappardelle

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