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Porcini mushroom pappardelle pasta

Based on 11 ratings
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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 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-3+
300 g porcini mushrooms
300 g pappardelle pasta
shallots
1 clove garlic
4 sprigs thyme
juniper berries
2 tbsp olive oil
30 g walnuts
2 tbsp lemon juice
120 ml heavy cream
70 ml pasta water
50 g lamb's lettuce
lemon zest (for serving)
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
709
Protein
19 g
Fat
32 g
Carb
89 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.
    • shallots
    • 1 clove garlic
    • 4 sprigs thyme
    • juniper berries
    • 300 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.
    • 2 tbsp olive oil
    • 30 g walnuts
    • 2 tbsp lemon juice
    • 120 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.
    • 300 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!
    • 70 ml pasta water
    • lemon zest (for serving)
    • 50 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!