Roasted Wild Mushroom Pappardelle

1. 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. 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. 3

   Meanwhile, cook pasta according to package instructions. Drain, reserving at least 1/2 cup pasta water.

4. 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. 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. 6

   Wine pairing: FEL 2014 Pino Noir (Anderson Valley; $38)

* Per serving · 4 servings · Values may vary.