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Few dishes capture the soul of central and northern Italy like pasta ai funghi. This creamy mushroom pappardelle pasta combines dried porcini, fresh mushrooms and white wine in a luscious parmesan sauce that’s rich, rustic and worth mastering.
Across Italy’s northern and central regions (Tuscany, Umbria, Emilia-Romagna and Veneto), every family has its own way of pairing pasta with mushrooms into a pasta ai funghi. (Funghi is the Italian word for mushrooms.) And the mushroom of choice is usually fresh porcini as they are so abundant there. (One of my favorite reasons to visit Italy in the fall!)
Depending on the province, the sauce can be olive oil-based or creamy. Regardless, it’s an earthy, rich and comforting dish with deep, woodsy flavors and great texture.
My version here leans into a rich, velvety cream sauce that’s infused with garlic, shallots, fresh sage, dry white wine and a little tomato paste. Finished with savory Parmigiano-Reggiano cheese and freshly ground black pepper, it coats every ribbon of wide pappardelle pasta, the perfect pairing for this thick sauce IMHO.
And, since I’m not living in the Italian countryside with fresh porcini abound, I use a combination of both dried and fresh mushrooms that works perfectly here (and makes this dish accessible year-round). In fact, the caramelized fresh mushrooms actually give this dish somewhat of a meatiness to it that is really special.
Mushrooms are also the star ingredient in Paglia e Fieno, Rigatoni Boscaiola and Pasta Norcina.
Table of Contents
Inspiration for Pappardelle ai Funghi
While in the Eternal City one autumn on a sabbatical from my intense foodservice job many years ago, I found myself in the middle of Italy’s porcini mushroom season. Rome’s outdoor markets were in abbondanza with this funghi–large and small. And I snatched them up and cooked them every chance I got.
Not to mention all the plates of pasta ai funghi that I ordered in restaurants across the city during the ten weeks I was there. . .
This experience, combined with my classic culinary training and two years as an expat in French-speaking Geneva, Switzerland (the land of cream and cheese), led me to go the creamy route with this mushroom pappardelle. And, I hope you’ll agree it was the right choice!
Pappardelle ai funghi is rustic, comforting and elegant all at once. The recipe for when all you want to do is cuddle up with a bowl of creamy pasta. It’s unapologetically rich, simple and relatively quick to make–all very appealing qualities! Hope you give it a try. Mangia bene!
More Recipes with Mushrooms: Roasted Sausage and Mushrooms, Stuffed Mushrooms, Marinated Mushrooms, Crab Mushroom Soup, Chicken and Mushrooms, Thanksgiving Stuffing, Steak Pizzaiola.
How to Make Mushroom Pappardelle Pasta
- Rehydrate dried mushrooms in hot water until softened, then chop. Strain soaking liquid and set aside.
- Sauté aromatics (shallots, garlic, fresh sage, red pepper flakes) in butter and olive oil.
- Then, brown the fresh chopped mushrooms in batches.
Pro-Tip
Don’t throw out that mushroom soaking liquid! Strain it and add it to the pan along with the wine. It’s pure umami savoriness!
- Move veggies to one side of pan, then caramelize tomato paste.
- Add wine and reserved mushroom liquid and deglaze pan.
- Pour in cream and season. Simmer lightly until sauce has thickened a bit.
- Transfer pasta to pan to finish cooking in sauce.
- Turn off heat and stir in grated parmesan cheese and butter. Then, you’re done!
More Italian Pasta Recipes
If you love creamy pastas, here are a few more recipes to try out:
- Tagliatelle al Limone (Creamy Lemon Pasta)
- Pasta Norcina (Creamy Pasta With Sausage)
- Mushroom and Spinach Lasagna
- Creamy Zucchini Pasta
- Vodka Sauce with Fresh Tomatoes
- Fettuccine Chicken Marsala
- Creamy Pasta with Peas and Prosciutto
- Tortellini alla Panna with Ham and Peas
Frequently Asked Questions
Since mushrooms are very porous and absorb liquid very easily, the best way to clean mushrooms is by using a dry paper towel to wipe away any dirt.
If you need an alternative for the dried porcini mushrooms, consider a different dried mushroom, such as dried shiitake or chanterelle. You can also use a bit of mushroom powder if you can find it. If you don’t have access to any type of dried mushroom, I suggest increasing the amount of fresh mushrooms by 25-50% and using a blend of different types. Fresh shiitake, oyster and maitake are all great options. And, if you happen to find any frozen porcini, by all means–use them!
Read here for more about porcini mushroom substitutes.
In addition to the dried porcini mushrooms, use a variety of fresh mushrooms if possible for the best texture, appearance and flavor complexity. Cremini and shiitake mushrooms provide strong flavor, while porcini adds depth.
I used a combination of cremini, white, shiitake and oyster mushrooms here.
Having said this, you can certainly use all white mushrooms and have a very delicious dish!
Make sure to simmer the cream gently. And, only add a small amount of pasta water to the sauce at a time–too much at once will thin the sauce.
Yes, you can prepare the sauce up to 24 hours ahead of time. Reheat it gently and add a splash of water (or pasta water) if it has thickened.
For best texture, cook the pasta and toss it with the sauce fresh just before serving.
Recipe Substitutions and Variations
- Cheese: You can use grated pecorino cheese or Grana Padano in place of the parmigiano.
- Truffle Upgrade: If you’re so inclined and fortunate enough to have truffles or high quality truffle oil on hand from a trusted source–by all means shave and drizzle some over the pasta for a rich, aromatic and deeply flavorful finished dish.
- Pasta: Mushroom pappardelle pasta works well with all sorts of short and long shapes of pasta. Some of my other favorites to use in this recipe are fettuccine, gnocchi, ziti, penne rigate, paccheri. A fresh egg tagliatelle is also excellent with this creamy mushroom sauce.
- Add Greens: I love adding a big handful of either baby arugula or spinach to this pasta for increased nutrients. Just fold the greens into the sauce at the same time as the pasta and they will wilt quickly.
- Add Protein: Grilled chicken, Italian sausage, diced ham and scallops are all great protein additions to the recipe. Fold one pound of any of these cooked proteins (bite-sized pieces) into the cream sauce to reheat before adding the pasta.
- And, for something different, skip the pasta and use this creamy mushroom sauce for boneless, skinless chicken breast–a delicious entrée!
TOP TIPS for Mushroom Pappardelle Pasta
- Patience! The key to this recipe.
- Don’t rush the mushrooms. Let them brown deeply. The caramelization is what gives this mushroom pappardelle its rich, almost meaty, depth of flavor.
- Mushrooms:
- Use a variety of mushrooms if possible for great texture, appearance and flavor.
- Use a pan or Dutch oven large enough to be able to spread out the mushroom in a single layer. If the pan is overcrowded, then the mushrooms will steam instead of brown.
- Don’t throw out that mushroom soaking liquid! Strain it and add it to the pan along with the wine. It’s pure umami savoriness!
- Wine and Cream Balance: White wine adds acidity and depth that prevents heavy cream from tasting too heavy and flat. Use a wine you’d actually drink!
- Timing:
- Put a pot with water on to boil as you start to prep.
- This recipe actually comes together pretty quickly, and you may be ready to cook the pasta by the time the water boils (depending on the size of your pot).
- If needed, you can always switch the pot burner to low until you’re ready to throw the pasta in. And then, when you’re ready, turn it back to high and it will boil almost instantly.
- Pasta Water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta. Plus, it’s a great emulsifier and helps the sauce to cling to every strand without separating.
- Leftover pasta ai funghi can be stored in an airtight container in the refrigerator for 4 to 5 days. Reheat it, covered, in a small skillet over medium low heat with a little bit of water until heated through. Freezing is not recommended as cream sauces may separate.
What to Serve with Creamy Mushroom Pasta
- Simple arugula salad with lemon vinaigrette
- Baked chicken cutlets
- Roasted vegetables or sautéed broccoli rabe
- Garlic Bread
- Dry white wine
Creamy Mushroom Pappardelle Pasta ~ Pasta ai Funghi
Equipment
- Cheese grater (optional)
Ingredients
- ½-1½ ounces dried porcini mushrooms + 1 cup water , (See Notes.)
- 2 Tbsp olive oil, divided in half
- 2 Tbsp butter, divided in half
- 1 cup small diced shallots
- 2-3 Tbsp finely chopped garlic
- 3-5 fresh sage leaves
- Pinch crushed red pepper
- 2 pounds assorted mushrooms, cleaned and diced or sliced, divided in half (See Notes.)
- Pinch salt and black pepper
- 2 Tbsp tomato paste
- ½ cup dry white wine, such as Pinot Grigio
- 1 tsp dried thyme
- 1 cup heavy cream
- ½ tsp salt
- ¼ tsp ground black pepper
- Pinch grated nutmeg, (optional)
- 1 pound pappardelle, or other pasta + salt for pasta water (See Notes below.)
- ⅓ cup grated Parmigiano-Reggiano (parmesan) cheese , + more for top
- 2 Tbsp butter, cubed
- Freshly ground black pepper
Instructions
- REHYDRATE DRIED MUSHROOMS:Bring about 1 cup water to a light boil ina small saucepan, then turn off the heat, add the dried mushrooms and let them sit in the heated water for about 20 minutes or until they have softened. Make sure that they are submerged in the water. Once the mushrooms have softened, lift them out of the water with a slotted spoon, coarsely chop them, then set them aside. Then, strain the remaining liquid in which the mushrooms soaked through a coffee filter, paper towel or cheesecloth. Set aside this strained liquid for later in the cooking process.(Please see the section above in the blog post for Step-By-Step instructions with photos.)½-1½ ounces dried porcini mushrooms + 1 cup water
- While the mushrooms are soaking, prep and gather all remaining ingredients according to specifications above. Bring a large pot of water to a boil.
- BROWN FRESH MUSHROOMSIn a large skillet over medium-low heat, heat half the butter and olive oil.
- Then, add the shallots, garlic, sage and crushed red pepper and cook for a few minute to allow the shallots to soften. You can cover the pan to speed up this process. Take care not to burn the garlic and stir a few times.1 cup small diced shallots, 2-3 Tbsp finely chopped garlic, 3-5 fresh sage leaves, Pinch crushed red pepper
- Then, increase the heat to medium and add half the fresh, chopped mushrooms to the pan with a pinch of salt and pepper. Spread the mushrooms out and let the mushrooms cook until almost all liquid that they release has evaporated, stirring occasionally. Stir and scrape up any brown bits.NOTE: Be patient and don’t rush the mushrooms. Let them brown deeply. The caramelization is what gives this mushroom pappardelle its rich, almost meaty, depth.
- Remove the mushrooms and add the remaining olive oil and butter.
- Once the butter has melted and the oil has heated, add the remaining fresh mushrooms along with the chopped porcini mushrooms and another pinch of salt and black pepper. Like the first batch, spread the mushrooms out and let the mushrooms cook until almost all liquid that they release has evaporated, stirring occasionally. Stir and scrape up any brown bits.
- Then, move the mushrooms to one side of the pan and add the tomato paste. Caramelize it for about 2 minutes.2 Tbsp tomato paste
- DEGLAZE Pour the wine and reserved, strained dried mushroom soaking liquid into the pan and use a wooden spoon to scrape up any brown bits. Add the dried thyme and bring to a simmer. Simmer 2-3 minutes or until the alcohol taste has cooked off.½ cup dry white wine, 1 tsp dried thyme
- BUILD THE SAUCEPour in the heavy cream, salt, black pepper and pinch of nutmeg (if including) and cook until thickened slightly, about 5 minutes. Then, turn off the heat.1 cup heavy cream, ½ tsp salt, ¼ tsp ground black pepper
- Meanwhile, once the water comes to a boil, add salt, then the pasta, stirring frequently. Turn the sauce back on to medium-low after the pasta has been cooking for about 5 minutes.1 pound pappardelle
- COOK PASTACook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water. At this point, you can remove and discard the sage leaves, or keep them in–your choice.
- COMBINE and SERVETransfer the cooked pasta to the pan and toss well, allowing the pasta to finish cooking in the wonderful flavors of the sauce. Add pasta water for additional moisture, about ½ cup at a time. (You can also add some pasta water to the sauce before the pasta is added, if moisture is needed.)
- Once the pasta is al dente, remove the pan from the heat. Then gently stir in the parmigiano cheese, butter and a large pinch of freshly ground black pepper until well-combined. Toss well.⅓ cup grated Parmigiano-Reggiano (parmesan) cheese, 2 Tbsp butter
- Transfer to a serving platter, sprinkle with a bit more grated cheese and serve immediately. Buon Appetito!
Notes
- Patience! The key to this pasta is patience.
- Don’t rush the mushrooms. Let them brown deeply. The caramelization is what gives this mushroom pappardelle its rich, almost meaty, depth of flavor.
- Timing:
- Put a pot with water on to boil as you start to prep.
- This recipe actually comes together pretty quickly, and you may be ready to cook the pasta by the time the water boils (depending on the size of your pot).
- If needed, you can always switch the pot burner to low until you’re ready to throw the pasta in. And then, when you’re ready, turn it back to high and it will boil almost instantly.
- Mushrooms:
- You can use as little as ½ ounce and up to 1½ ounces dried porcini mushrooms (if you have them for extra mushroom flavor!) Sometimes this product is a bit difficult to come by and a bit pricey, but a little goes a long way in terms of flavor!
- Don’t throw out that mushroom soaking liquid! Strain it and add it to the pan along with the wine. It’s pure umami savoriness!
- In addition to the dried porcini, I used a combination of cremini, white, shiitake and oyster mushrooms here. You can use all white or a mixture as well. If using shiitake mushrooms, be sure to remove and discard the woodsy stem. Slice or chop the mushrooms into bite-sized pieces.
- Use a pan or Dutch oven large enough to be able to spread out the mushroom in a single layer. If the pan is overcrowded, then the mushrooms will steam instead of brown.
- You can use as little as ½ ounce and up to 1½ ounces dried porcini mushrooms (if you have them for extra mushroom flavor!) Sometimes this product is a bit difficult to come by and a bit pricey, but a little goes a long way in terms of flavor!
- Wine and Cream Balance: White wine adds acidity and depth that prevents heavy cream from tasting too heavy and flat. Use a wine you’d actually drink!
- When cooking with a dry white wine, I almost always use a Pinot Grigio that is less than $10/bottle. And it works perfectly every time!
- Nutmeg: If you decide to include a pinch of nutmeg, make it a small pinch. Nutmeg is a strong spice and a little goes a long way.
- Cheese: You can use grated pecorino cheese in place of the parmigiano.
- Truffle Upgrade: If you’re so inclined and fortunate enough to have truffles or high quality truffle oil on hand from a trusted source–by all means shave and drizzle some over the pasta for a rich, aromatic and deeply flavorful finished dish.
- Pasta: This recipe works well with all sorts of short and long shapes of pasta. Some of my other favorites to use in this recipe are fettuccine, gnocchi, ziti, penne rigate, paccheri. A fresh egg tagliatelle is also excellent with this creamy mushroom sauce.
- Pasta Water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta. Plus, it’s a great emulsifier and helps the sauce to cling to every strand without separating.
- Butter: The butter is “mounted” on the finished pasta at the end for additional richness and silkiness. If you prefer, you can use only butter in place of olive oil at the start of the recipe as well.
- Leftover: Store in an airtight container in the refrigerator for 4 to 5 days. Reheat them, covered, in a small skillet over medium low heat with a little bit of water until heated through.
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