Name: Caramelized Wild Mushroom Pappardelle Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz pappardelle pasta; 2 tablespoons olive oil; 1/2 cup shallots, finely chopped; 2 cloves garlic, minced; 4 cups wild mushrooms (such as chanterelles, shiitake, or cremini), sliced; 1 tablespoon fresh thyme leaves; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup vegetable broth; 1/4 cup heavy cream; 1 tablespoon balsamic vinegar; Fresh parsley, chopped, for garnish; Grated Parmesan cheese (optional)

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This Caramelized Wild Mushroom Pappardelle Pasta dish features tender pappardelle pasta paired with a rich, caramelized wild mushroom sauce. The deep umami flavors of the mushrooms are enhanced with garlic, herbs, and a touch of cream, making it a comforting and luxurious meal that feels special yet easy to prepare.

Caramelized Wild Mushroom Pappardelle Pasta

Ingredients

12 oz pappardelle pasta

2 tablespoons olive oil

1/2 cup shallots, finely chopped

2 cloves garlic, minced

4 cups wild mushrooms (such as chanterelles, shiitake, or cremini), sliced

1 tablespoon fresh thyme leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup vegetable broth

1/4 cup heavy cream

1 tablespoon balsamic vinegar

Fresh parsley, chopped, for garnish

Grated Parmesan cheese (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the pappardelle pasta according to package instructions, then drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Add shallots and garlic, sautéing for 2-3 minutes until softened and fragrant.

Add the wild mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become golden brown—this takes about 8-10 minutes.

Stir in thyme, salt, and pepper, then pour in the vegetable broth, scraping up any browned bits from the pan.

Let the broth simmer for 5 minutes to reduce slightly.

Stir in the heavy cream and balsamic vinegar, cooking for another 2-3 minutes until the sauce thickens.

Toss the cooked pappardelle into the mushroom sauce, making sure the pasta is fully coated.

Serve immediately, garnished with fresh parsley and Parmesan cheese if desired.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Variations

I like to switch up the mushrooms depending on what’s in season or available—chanterelles and shiitakes add different textures and flavors. For a vegan version, I substitute the heavy cream with coconut cream or cashew cream and skip the Parmesan. Sometimes, I add a splash of white wine instead of vegetable broth for extra depth. For some heat, a pinch of red pepper flakes goes well with the earthiness of the mushrooms.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, I gently warm the pasta in a skillet over low heat, adding a splash of vegetable broth or water to loosen the sauce and prevent it from drying out. Avoid microwaving directly without moisture, as the sauce tends to thicken and can become clumpy.

FAQs

Can I use dried mushrooms instead of fresh wild mushrooms?

Yes, I recommend rehydrating dried mushrooms in warm water first, then draining and using them in the recipe. The soaking liquid can be strained and added to the broth for extra flavor.

What pasta can I substitute for pappardelle?

Wide ribbon pasta like fettuccine or tagliatelle works well as substitutes because they hold the sauce nicely. Even regular spaghetti can work if that's what I have on hand.

Can I make this recipe ahead of time?

I prefer to prepare the mushroom sauce ahead and store it separately from the pasta. When ready to serve, I reheat the sauce gently and toss in freshly cooked pasta for the best texture.

How do I make this recipe gluten-free?

I use gluten-free pappardelle or any gluten-free pasta available. The sauce itself is naturally gluten-free.

Is this recipe suitable for vegans?

With a few swaps—like replacing heavy cream with coconut or cashew cream and omitting Parmesan—this recipe can be made vegan without losing its creamy texture and rich flavor.

Conclusion

I always find this Caramelized Wild Mushroom Pappardelle Pasta to be a comforting and elegant meal that’s perfect for any occasion, whether a weeknight dinner or a special gathering. The balance of earthy mushrooms, creamy sauce, and fresh herbs makes it a dish I love returning to again and again. Give it a try, and I’m sure it’ll become a favorite in your kitchen too.

Recipe:

Caramelized Wild Mushroom Pappardelle Pasta

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Tender pappardelle pasta tossed in a rich, caramelized wild mushroom sauce enhanced with garlic, thyme, balsamic vinegar, and a touch of cream for a comforting and luxurious meal.

Instructions

Cook the pappardelle pasta according to package instructions, then drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add shallots and garlic, sautéing for 2-3 minutes until softened and fragrant.
Add the wild mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become golden brown, about 8-10 minutes.
Stir in thyme, salt, and pepper, then pour in the vegetable broth, scraping up any browned bits from the pan.
Let the broth simmer for 5 minutes to reduce slightly.
Stir in the heavy cream and balsamic vinegar, cooking for another 2-3 minutes until the sauce thickens.
Toss the cooked pappardelle into the mushroom sauce, making sure the pasta is fully coated.
Serve immediately, garnished with fresh parsley and Parmesan cheese if desired.