Mushroom Pappardelle (Print Version)

# Ingredients:

→ Pasta

01 - 450g pappardelle pasta

→ Sauce Base

02 - 85g salted butter, divided
03 - 15ml olive oil
04 - 285g baby bella mushrooms, sliced
05 - 1 small sweet onion, finely diced
06 - 6 garlic cloves, finely minced
07 - 2 teaspoons fresh thyme leaves
08 - ¼ teaspoon red pepper flakes
09 - ¾ teaspoon salt, divided
10 - ½ teaspoon black pepper, divided

→ Liquids

11 - 180ml sauvignon blanc (or additional broth)
12 - 120ml chicken broth, divided
13 - 30ml fresh lemon juice

→ Finishing

14 - 25g shredded Parmesan cheese, plus more for serving
15 - 2 tablespoons finely chopped fresh parsley

# Instructions:

01 - Cook pappardelle in generously salted water according to package directions. Drain, reserving 60ml of the pasta water for later use.
02 - Heat 15g of butter and olive oil in a large skillet over medium heat. Once butter melts, arrange mushrooms in a single layer and cook undisturbed for 3-4 minutes until they begin to brown. Season with ¼ teaspoon salt and ¼ teaspoon pepper, toss, and continue cooking for 4-5 minutes more, stirring occasionally. When mushrooms are tender with caramelized edges, transfer to a plate and set aside.
03 - Add remaining 70g butter to the same skillet. Once melted, add diced onion and cook for 3-4 minutes until translucent. Add garlic, thyme, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 1-2 minutes until fragrant.
04 - Pour in wine and 60ml broth, increase heat to high, and bring to a boil. Reduce heat to medium and simmer for 5-6 minutes, stirring occasionally, until reduced by about 25% and sauce turns light yellow. Add remaining 60ml broth and continue cooking for 3-4 minutes until sauce develops a deeper golden color.
05 - Remove mixture from heat and allow to cool for 5-10 minutes. Transfer to a food processor or blender along with lemon juice. Blend 15-30 seconds, scrape down sides, and blend 15-30 seconds more until smooth.
06 - Return sauce to skillet and add Parmesan cheese. Cook over low heat for 2-3 minutes until cheese partially melts. Add cooked pasta and sautéed mushrooms, tossing until evenly coated. If needed, add reserved pasta water one tablespoon at a time to achieve desired consistency. Serve garnished with parsley and additional Parmesan cheese.

# Notes:

01 - If pappardelle is unavailable, substitute with fettuccine, tagliatelle, or linguine.
02 - For a non-alcoholic version, replace wine with equal amount of additional broth plus extra lemon juice for acidity.
03 - Leftovers keep for up to 3 days refrigerated. When reheating, add a splash of broth to loosen the sauce.
04 - The sauce can be prepared up to 2 days ahead and stored refrigerated. Cook pasta fresh when ready to serve.

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