Toscana is celebrated for a rustic cuisine that showcases simple ingredients in flavorful dishes, like this recipe for handcrafted pasta ribbons cooked in a wild mushroom ragù. Pappardelle ai funghi comes together in one pan with white wine, thyme and a finish of freshly grated Parmigiano Reggiano DOP.
Ingredients for 4 people
- 1 pound pappardelle
- 1 pound mixed mushrooms (such as porcini, cremini, oyster, shiitake or maitake), stems removed and sliced
- 4 tablespoons extra virgin olive oil
- 1 medium Spanish onion, finely chopped
- 2 cloves garlic, finely chopped
- ½ cup dry white wine
- 2 teaspoons thyme, freshly chopped
- 1 teaspoon fresh lemon juice
- 2 tablespoons parsley, chopped
- Salt and freshly ground black pepper, to taste
- Parmigiano Reggiano DOP, freshly grated, for serving
How to make Pappardelle with Wild Mushrooms
- In a 12–14-inch sauté pan, heat the extra virgin olive oil over high heat until it is smoking. Add the chopped onion and garlic and cook over high heat for 5 minutes, until the onions are light golden brown. Add the chopped mushrooms and continue cooking until they have given up most of their water, about 9–10 minutes. Add the wine, thyme, salt and pepper to taste, then reduce the heat to medium. Cook the sauce for 5 more minutes, until the mixture has a ragù consistency.
- Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Drop the pasta in the pot and cook until al dente. Drain the pasta, reserving the cooking water.
- Add the pasta to the pan with the mushroom ragù and toss. Add the lemon juice and parsley and toss over high heat for 1 minute to coat the pappardelle evenly, adding a ladleful of pasta water if needed.
- Check the seasoning and adjust the salt and pepper if necessary. Divide the pasta evenly among four warmed pasta bowls, top each with freshly grated Parmigiano Reggiano DOP and serve immediately.
