Porcini mushroom pappardelle pasta

Porcini mushroom pappardelle pasta

Based on 25 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"Porcini mushrooms are considered a delicacy that pair perfectly with the creamy sauce. Pappardelle are particularly suitable for this recipe, the sauce clings well to the wide noodles and ensure a beautiful, silky consistency."

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
porcini mushrooms
200 g
pappardelle pasta
1⅓
shallots
clove
garlic
2⅔ sprigs
thyme
1⅓
juniper berries
1⅓ tbsp
olive oil
20 g
walnuts
1⅓ tbsp
lemon juice
80 ml
heavy cream
46⅔ ml
pasta water
33⅓ g
lamb's lettuce
lemon zest (for serving)
salt
pepper
MetricImperial

Utensils

cutting board, knife, frying pan, spatula, large pot, colander

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How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-clean-mushrooms

How to clean mushrooms

how-to-deglaze

How to deglaze

Nutrition per serving

Cal709
Fat32 g
Protein19 g
Carb89 g
  • Step 1/4

    Mince shallots and garlic. Pluck thyme from sprigs and crush the juniper berries with a knife. Chop porcini mushrooms into large pieces.
    • 1⅓ shallots
    • clove garlic
    • 2⅔ sprigs thyme
    • 1⅓ juniper berries
    • 200 g porcini mushrooms
    • cutting board
    • knife

    Mince shallots and garlic. Pluck thyme from sprigs and crush the juniper berries with a knife. Chop porcini mushrooms into large pieces.

  • Step 2/4

    Heat a frying pan with olive oil and fry porcini for approx. 4 min. Add walnuts, shallots, and garlic and fry until translucent. Then deglaze the mushrooms with the lemon juice. Add the cream, thyme, and juniper.
    • 1⅓ tbsp olive oil
    • 20 g walnuts
    • 1⅓ tbsp lemon juice
    • 80 ml heavy cream
    • frying pan
    • spatula

    Heat a frying pan with olive oil and fry porcini for approx. 4 min. Add walnuts, shallots, and garlic and fry until translucent. Then deglaze the mushrooms with the lemon juice. Add the cream, thyme, and juniper.

  • Step 3/4

    Cook the pappardelle according to package instructions in a large pot of boiling water.
    • 200 g pappardelle pasta
    • large pot

    Cook the pappardelle according to package instructions in a large pot of boiling water.

  • Step 4/4

    Drain pasta, reserving some pasta water, and add to the sauce. Add pasta water and season with salt and pepper. Once well combined, serve pappardelle with some lemon zest and lamb's lettuce. Enjoy!
    • 46⅔ ml pasta water
    • lemon zest (for serving)
    • 33⅓ g lamb's lettuce
    • salt
    • pepper
    • colander

    Drain pasta, reserving some pasta water, and add to the sauce. Add pasta water and season with salt and pepper. Once well combined, serve pappardelle with some lemon zest and lamb's lettuce. Enjoy!

  • Enjoy your meal!

    Porcini mushroom pappardelle pasta

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