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Italian

Pappardelle ai funghi (pappardelle with mushrooms)

Vegetarian

Pappardelle ai funghi

Wide ribbons of egg pasta in a buttery sauce of mixed mushrooms deepened with soaked dried porcini, garlic, white wine and parsley.

Pappardelle ai funghi (pappardelle with mushrooms) is an Italian pasta dish from Italy, ready in about 45 minutes and made with dried pasta, mushrooms and dried porcini mushrooms. It serves 4 and is rated easy to cook.

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Close-up of pappardelle pasta topped with parmesan cheese and mushrooms, perfect for Italian cuisine lovers.
Photo: Sylwester Ficek / Pexels · Pexels License
Prep
25 min
Cook
20 min
Total
45 min
Serves
4
Level
Easy
Calories
600

Includes soaking the porcini while you slice the fresh mushrooms.

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Soak the porcini (opens in a new tab) in 250 ml warm water for 20 minutes. Lift them out, squeeze gently and chop. Strain the soaking liquid through a sieve lined with kitchen paper and keep it.

    Liquid being strained through a sieve
    How it looks · Photo: Katerina Holmes on Pexels

  2. Step 2

    Heat the oil in a wide pan over medium-high heat. Add the fresh mushrooms (opens in a new tab) in a single layer (in two batches if needed) and leave them undisturbed for 3–4 minutes until they brown, then stir and cook until their liquid has evaporated.

    Salt the mushrooms only after they brown; salting early draws out water and they steam.

  3. Step 3

    Lower the heat to medium, add the butter, garlic (opens in a new tab) and chopped porcini (opens in a new tab) and cook for 1 minute until fragrant. Pour in the wine and let it bubble away, then add the porcini liquid and simmer for 5 minutes until reduced by half. Season with salt and pepper (opens in a new tab).

    • 7 min
    • medium heat

  4. Step 4

    Meanwhile cook the pappardelle in salted boiling water until just al dente. Transfer to the mushroom (opens in a new tab) pan with a ladle of cooking water and toss over the heat for a minute until glossy.

    Salt the pasta water at about 10 g per litre — it should taste pleasantly seasoned, not like the sea.

  5. Step 5

    Stir in the parsley (opens in a new tab) and serve with grated Parmesan (opens in a new tab).

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Central Italy (especially Tuscany), Italy · Commonly attributedPappardelle are a Tuscan shape; mushroom sauces for them are made wherever porcini are gathered in autumn.More food from Italy
    Dish
    Lunch · Dinner · Pasta · Main courses
    Cooking method
    Sautéed, Boiled
    Taste
    earthy, umami, buttery
    Diet
    Vegetarian (lacto-ovo) · No nut ingredients · High-protein
    All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Pork-free · Beef-free · High-protein
    Without the optional extras: Alcohol-freeWorked out from the ingredients. How labels work
    Good for
    Everyday
    Cook more with
    Dried pasta · Mushrooms · Unsalted butter · Garlic · Parsley · Parmesan
    Techniques
    Sautéing · Boiling · Simmering · Reduction

    Allergens

    • Contains: Milkfrom unsalted butter, parmesan
    • May contain: Eggsfrom dried pasta
    • Contains: Wheatfrom dried pasta
    • Contains: Glutenfrom dried pasta
    • Contains, can be adapted: Sulphitesfrom dry white wine

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    600 kcal per serving

    Estimated

    1 serving ≈ 263 g · recipe makes 4

    Where the energy comes from

    • Protein 14%
    • Carbohydrate 55%
    • Fat 31%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy600 kcal228 kcal
    Protein21.3 g8.1 g
    Carbohydrate83.7 g31.8 g
    Net carbohydrate78.5 g29.8 g
    Sugars5.3 g2 g
    Added sugars0 g0 g
    Fibre5.2 g2 g
    Fat20.7 g7.9 g
    Saturated fat7 g2.7 g
    Trans fat——
    Cholesterol23 mg9 mg
    Sodium——
    Salt equivalent——
    Vitamins & minerals per serving
    Potassium
    737 mg
    Calcium
    154 mg
    Iron
    4.4 mg
    Magnesium
    78 mg
    Vitamin A (RAE)
    88 µg
    Vitamin C
    8 mg
    Vitamin D
    0.5 µg
    Vitamin B12
    0.2 µg
    Folate (DFE)
    427 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: dry white wine.
    • Not counted (tiny amounts or “to taste”): salt, black pepper — so sodium is shown as unknown.
    • Dried porcini mushrooms: Dried shiitake (FDC 168436) used as a stand-in; dried porcini (Boletus edulis) has no FDC entry.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • A few drops of the porcini liquid is very concentrated; taste before adding all of it to a small batch.

    Common mistakes

    • Crowding the pan, so the mushrooms boil instead of browning.

    Food safety

    • Only use wild mushrooms identified by an expert or bought from a reputable seller.

    Storage

    • Sauce keeps 2 days in the fridge; cook the pasta fresh.

    Reheating

    • Warm the sauce with a splash of water before tossing with freshly cooked pasta.

    Variations

    • With cream: Add 100 ml cream with the porcini liquid for a richer sauce, popular in northern Italy.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2, 3, 4, 5

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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