This simple, creamy mushroom pappardelle is loaded with cremini mushrooms and flavored with white wine in a delicious cream sauce.
Author: adapted from Plenty by Yotam Ottolenghi
Recipe type: Main
Cuisine: Italian
Serves: 4 servings
Ingredients
grated zest of ½ a lemon
1 garlic clove, minced
1 Tbsp. chopped fresh parsley
4 sweet Italian sausages
2 Tbsp. olive oil
10 oz. cremini or white button mushrooms, halved
½ cup white wine
1 bay leaf
2 springs thyme, leaves picked and chopped
Pinch of sugar
⅔ cup heavy cream
2 Tbsp. panko
12 oz. pappardelle
Instructions
In a small bowl, mix together the lemon zest, garlic and parsley. Set aside.
Bring a large pot of salted water to a boil.
While the water boils, brown the sausage. In a large saute pan over medium heat, squeeze the sausage out of its casings and break into into pieces.Cook until browned, then transfer to a paper towel to drain. Wipe out pan.
Heat the olive oil in the same pan over medium-high heat. Add the mushrooms and cook until they start to brown. Add the wine, bay leaf, thyme and sugar. Cook until most of the liquid has reduced. Reduce heat and add the cream. Stir in the sausage, season to taste with salt and pepper, and keep warm.
In a small saute pan, toast the panko until golden. Remove from heat and set aside.
Cook pasta according to package directions. When al dente, drain and add to the warm mushroom mixture, along with half of the lemon zest mixture. Stir to coat, adding a little of the pasta water if the sauce is too thick.
Stir panko with remaining lemon zest mixture.
To serve, divide the pasta among 4 serving plates. Top with some of the panko and serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/creamy-mushroom-pappardelle/