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Three-Mushroom Pappardelle for Two


  • Author: Sprinkles & Sea Salt
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
  • Yield: 2 servings
  • Method: Stove Top
  • Cuisine: Pasta

Ingredients

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


Instructions

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

Notes

*I suggest using a fresh pappardelle, which can be found in most grocery stores

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