Egg pappardelle with cream and mushrooms, a classic combination for a delicious main course.
You can also prepare this recipe with tagliatelle. I used classic cooking cream, but if you prefer, you can substitute it with a vegetable alternative.
I really like mushrooms; I find them versatile and tasty in many dishes, both as a side dish and in main courses, especially in risotto. This dish, with its delicate and enveloping flavor, is perfect in autumn when mushrooms are in season, but it also works well with frozen champignons. They are also more convenient and quicker to use since they are already cleaned and cut.
Also, check out all my Bimby recipes.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz egg pappardelle
- 1.1 lbs champignon mushrooms
- 1 clove garlic
- 7 oz cooking cream
- chopped parsley
- 3 tbsp olive oil
- salt
- pepper
Steps: Pappardelle with Cream and Mushrooms
Clean the mushrooms and cut them into pieces, heat the oil in a pan and sauté the garlic clove.
At this point, remove the garlic and add the mushrooms. Sauté them for 5 minutes, stirring often, then add a pinch of salt, a pinch of pepper, and the chopped parsley. After a couple of minutes, add the cream and let it cook for another 5 minutes, then turn off the heat.
Cook the pappardelle in salted water and, when cooked, drain them, reserving some of the cooking water.
Turn the heat back on under the pan with the mushrooms and add the pasta. Add some of the cooking water and toss to combine.
Serve the pappardelle hot, and if you like, add some grated Grana cheese.
FAQ
Can I use frozen mushrooms?
Yes, of course. You’ll just need to cook them a few minutes longer to let the water that forms evaporate.
