Garlic Butter Mushroom Pappardelle (Print Version)

Golden mushrooms and garlic in luscious butter sauce coat wide pappardelle ribbons, finished with fresh herbs and Parmesan.

# What You'll Need:

→ Pasta

01 - 14 oz pappardelle pasta
02 - Salt for pasta water

→ Mushrooms

03 - 1 lb mixed mushrooms (cremini, shiitake, button), sliced
04 - 2 tbsp olive oil
05 - 3 tbsp unsalted butter

→ Aromatics & Flavor

06 - 5 cloves garlic, finely minced
07 - 1 small shallot, finely chopped
08 - 1/2 tsp crushed red pepper flakes (optional)
09 - 1/2 tsp freshly ground black pepper
10 - 1/2 tsp sea salt (plus more to taste)
11 - 2 tbsp fresh parsley, chopped
12 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
13 - 1/4 cup dry white wine or vegetable broth

→ Finish

14 - 1/2 cup freshly grated Parmesan cheese (plus more for serving)
15 - Zest of 1 lemon

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
02 - Meanwhile, heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add mushrooms and sauté until golden brown and moisture has evaporated, about 7–9 minutes.
03 - Add shallot, garlic, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant.
04 - Deglaze the pan with white wine or vegetable broth, scraping up any browned bits. Simmer for 1–2 minutes until slightly reduced.
05 - Lower the heat to medium. Stir in the remaining 1 tbsp butter, thyme, and parsley. Season with salt and black pepper.
06 - Add drained pappardelle to the skillet. Toss gently, adding reserved pasta water as needed to create a silky sauce.
07 - Remove from heat. Fold in Parmesan cheese and lemon zest. Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and fresh parsley.

# Expert Suggestions:

01 -
  • The way the buttery sauce clings to each wide ribbon of pasta feels like a warm hug
  • Mushrooms become meaty and golden, creating richness without any heaviness
  • Ready in 30 minutes but tastes like it simmered all afternoon
02 -
  • Overcrowding the pan when cooking mushrooms will make them steam instead of brown, so work in batches if needed
  • That reserved pasta water is liquid gold, containing starch that helps bind the butter into a creamy emulsion
  • Add Parmesan off the heat to prevent the sauce from separating and becoming grainy
03 -
  • Let the mushrooms get really golden brown, even slightly charred at the edges, that's where all the flavor lives
  • Room temperature butter incorporates into the sauce more smoothly than cold straight from the fridge

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