In Italy, gathering wild mushrooms – andar per funghi – is common practice due in no small part to the favourable geographical conditions. The Alps and Apennine mountains are flourishing grounds for the most popular mushrooms. Indeed, when mushroom season arrives, something takes hold of Italians. It’s not so much a fever, but rather a lust, a kind of earthy hunger as families set out for the hunting grounds once favoured by their ancestors.
Italian folklore speculates that porcini mushrooms only sprout at the dawn of a new moon. In spite of their rarity, this cherished ingredient is a prominent fixture in Italian cuisine. Officially the boletus edulis, porcini may thank the Ancient Romans for its sweet, albeit a little unflattering name - the term translates to ‘little pigs’ in English. In spite of their humble appearance, the gourmet mushroom packs a flavoursome punch, imparting strong notes of umami into any dish they grace.
Not easily cultivated, these precious, nutty gems are the centerpiece of our creamy and comforting mushroom pappardelle. Complimented by the piney fragrance of rosemary, as well as sumptuous garlic and cream, this dish is a winner amongst both vegetarians and carnivores. Fresh pappardelle proves a perfect vehicle for this robust sauce, and, of course, we recommend making your own from scratch following our simple guide.
Our recipe for pappardelle with porcini and wild mushroom sauce
Prep Time: 60 minutes
Cooking Time: 30 minutes
Calories per serving: 486 kcal
- 400g fresh pappardelle (for ingredients, see our fresh pappardelle guide)
- 4 tablespoons extra virgin olive oil
- 1 small onion, diced
- 1 clove garlic, peeled and lightly crushed
- 1 large carrot, diced
- 1-2 celery stalks, diced
- 50g of dried porcini mushrooms, rehydrated in boiling water
- 750g wild mushrooms
- 100g cream
- 50g tomato puree
- ½ cup mushroom stock (save the water you used when rehydrating your mushrooms - this makes a great stock!)
- 2 tablespoons cornflour, if needed
- Several sprigs of rosemary
- Salt and pepper to taste
- Prepare your fresh pappardelle, following our simple pappardelle guide, or the below tutorial:
- Make your mushroom stock by rehydrating your dried mushrooms in 1 - 2 cups of boiling water. Reserve the leftover water - this is your delicious umami mushroom stock.
- Heat three tablespoons of olive oil in a large pan. Add your onion, carrot, and celery, and saute until softened. Remove from the pan and set aside.
- In the same pan, stir fry your mushrooms until golden brown in a glug of olive oil. Add your garlic and gently saute, ensuring not to burn the delicate ingredient.
- Add your sauteed onions, carrot, and celery, tomato puree, stock, and cream, before laying a couple of sprigs of rosemary in the mixture, allowing their flavour to gently infuse the sauce. Season to taste with salt and pepper, and leave to simmer for a few minutes.
- If needed, add a couple of tablespoons of cornflour to thicken the sauce, stirring cautiously to make sure it is fully combined with the mixture.
- Boil your fresh pappardelle in liberally salted water for no more than 3-4 minutes, until al dente. Drain and immediately add to the sauce. Should you need to loosen the mixture, simply add a splash of your pasta water, to achieve a glossy sauce that adheres perfectly to your pappardelle.
- Serve your dish immediately, with a generous sprinkling of black pepper.
If you’re looking for further exciting vegetarian pappardelle dishes, why not try our pappardelle with a creamy courgette, lemon and chilli sauce. Don’t forget to tag your creations on social media with #pastaevangelists.
At Pasta Evangelists, we bring a taste of Italy to your kitchen. Prepared using the freshest ingredients, our gourmet pasta dishes are perfect for those looking to enjoy restaurant-quality meals, delivered to your door, and ready in under five minutes. Order from our weekly menu today, and we’ll offer you 25% off your first delivery - simply enter the code BLOG25 at checkout.
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