This Three Mushroom Pappardelle for Two is perfect for an easy date night at home! Made with baby bella, shiitake and oyster mushrooms the red wine mushroom sauce comes together in just 10 minutes.
Aren’t at home date nights the best? Especially on occasions like Valentine’s Day, sometimes it’s nicer to opt for a fancy dinner at home and skip the crowded restaurants.
I developed this Three Mushroom Pappardelle for Two with my valentine in mind 🙂 Walter is my primary recipe tester and over the years I have found that any recipe with mushrooms gets the best reaction. It took me a while to figure it out, but at some point I realized “oh, you just love mushrooms”. I love mushrooms too, so once I made the discovery that mushrooms were the key to his belly I started cooking with them more and more.
Through my mushroom exploration I’ve discovered that we don’t just like white and portabella mushrooms, we love ALL kinds of mushrooms!
This red wine mushroom sauce is made with 3 different types of mushrooms – baby bella, shiitake and oyster. The different types of mushrooms bring different textures and flavors to the dish giving it more complexity.
What is not complex about this dish is how to make it!
I use a fresh pappardelle as opposed to dried, in my grocery store it is sold near the deli in a refrigerated section with the fancier prepared items. Fresh pappardelle is thicker and in my opinion tastes better. If you are using fresh it only takes a few minutes to cook and the red wine mushroom sauce comes together in only 10 minutes!
So… you could have a very presentable, very delicious date night dinner on the table in about 15 minutes! Can’t beat that!
3 tbsp unsalted butter, divided
1/2 cup white onion, chopped
2 cloves garlic, crushed
1 tsp salt, divided
1/2 tsp dried oregano
1/2 tsp black pepper, divided
8oz baby portabella mushrooms, sliced
3.5oz oyster mushrooms, chopped
3.5oz shiitake mushrooms, sliced
1/2 cup dry red wine
1 tbsp white all purpose flour
1/2 pound papperdelle pasta*
1/2 cup shaved parmesan cheese
Add 2 tbsp butter to a large sauce pan and melt over medium heat
Once butter is melted add the onions, working with a wooden spoon, sauté 2-3 minutes until onions are fragrant and begin to turn translucent
Add 1/2 tsp salt, oregano and 1/4 tsp black pepper, toss
Add the garlic, sauté 1 minute
Add the mushrooms
Sprinkle in the flour
Add the red wine, mix to dissolve the flour
Sauté 2-3 minutes until the mushrooms begin to cook down
Reduce heat to low and simmer for 5 minutes
Meanwhile, prepare the pasta according to package instructions
In a medium sized bowl, toss the hot pasta with 1 tbsp butter and remaining salt and pepper
Divide pasta evenly between 2 plates
Top each with 1/2 of the mushroom sauce
Sprinkle with shaved parmesan cheese
*I suggest using a fresh pappardelle, which can be found in most grocery stores
- Method: Stove Top
- Cuisine: Pasta
Keywords: #pappardellepasta, #mushroompapardelle, #dinnerfortwo, #pastafortwo
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