Pappardelle with Mushrooms

🛒 Ingredients

• Pappardelle pasta (cooked) 250 g · 371 kcal
• Mixed fresh mushrooms (e.g., cremini, button) 150 g · 37 kcal
• Dried porcini mushrooms (rehydrated) 50 g · 26 kcal
• Garlic 6 g · 9 kcal
• Olive oil 30 g · 266 kcal
• Dry white wine 50 g · 40 kcal
• Vegetable broth 100 g · 5 kcal
• Fresh parsley 5 g · 2 kcal
• Parmigiano Reggiano cheese (grated) 15 g · 60 kcal

👨‍🍳 Instructions

1. Rehydrate dried porcini mushrooms by soaking them in 150ml of warm water for 20 minutes, then strain, reserving the liquid. Coarsely chop the rehydrated porcini.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
3. Add the fresh mixed mushrooms and chopped rehydrated porcini to the skillet. Sauté for 5-7 minutes until the mushrooms release their liquid and start to brown.
4. Pour in the dry white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet, until the alcohol has evaporated.
5. Add the reserved porcini soaking liquid (strained through a fine-mesh sieve) and vegetable broth to the skillet. Bring to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
6. Meanwhile, cook the pappardelle pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve about ½ cup of pasta water before draining.
7. Add the drained pappardelle to the mushroom sauce in the skillet. Toss to coat evenly, adding a splash of reserved pasta water if needed to achieve a creamy consistency.
8. Stir in the fresh chopped parsley. Serve immediately, garnished with extra fresh parsley and grated Parmigiano Reggiano cheese.