The aroma of Pappardelle with Portobello Mushroom Ragu fills the kitchen like a warm hug, wrapping you in a blanket of rich, earthy scents that make your mouth water. Each bite is a delightful dance of textures and flavors, where tender pasta meets the savory depth of mushrooms, creating a symphony of deliciousness that’s perfect for any occasion. Zucchini Ricotta Melts.
I remember the first time I made this dish; my friends were skeptical about mushrooms taking center stage. But as they dug into their bowls, the delighted expressions on their faces told me everything. It’s an ideal meal for cozy nights in or impressive dinner parties when you want to wow your guests without slaving away in the kitchen.
Why You'll Love This Recipe
- This Pappardelle with Portobello Mushroom Ragu is a one-pot wonder that simplifies dinner prep
- Its deep, savory flavor profile will leave everyone asking for seconds
- The dish looks stunning on the table, showcasing beautifully twirled pasta and rich sauce
- Versatile enough to accommodate various dietary preferences while still being absolutely delicious
I once served this recipe at a gathering where everyone’s plates were empty within minutes—definitely a victory for mushroom lovers! Tomato Mozzarella Potato Gratin.
Essential Ingredients
Here’s what you’ll need to make this delicious dish: Mediterranean Hummus Toast.
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Pappardelle Pasta: This wide noodle captures the sauce beautifully; fresh or dried works great.
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Portobello Mushrooms: Use large caps for maximum flavor; they add a hearty texture that’s simply irresistible. For more inspiration, check out this stuffed portobello mushrooms recipe.
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Onion: A sweet yellow onion works best; it caramelizes nicely and enhances the ragu’s depth.
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Garlic: Fresh garlic cloves bring a bold aroma; don’t be shy—add more if you love it!
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Olive Oil: High-quality extra virgin olive oil adds richness and depth; it’s essential for sautéing.
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Vegetable Broth: Use low-sodium broth to control saltiness while still packing in flavor.
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Red Wine: A splash of dry red wine elevates the ragu; choose one you’d enjoy drinking too!
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Fresh Herbs (Thyme and Parsley): These herbs brighten up the dish; fresh is best but dried can work in a pinch.
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Parmesan Cheese: Grated fresh Parmesan brings creaminess; it’s the perfect finishing touch.
The full ingredients list, including measurements, is provided in the recipe card directly below. Loaded Vegetarian Greek Nachos.
Let’s Make it Together
Prepare Your Ingredients: Start by chopping your onions and garlic finely while cleaning and slicing the portobello mushrooms into thick strips. This helps achieve even cooking.
Sauté Onions and Garlic: In a large skillet over medium heat, warm olive oil until shimmering. Add onions and cook until translucent and fragrant—about 5 minutes.
Add Portobello Mushrooms: Toss in those hearty mushroom slices and cook until they’re browned and soft, which should take around 7-10 minutes. Stir occasionally to prevent sticking.
Incorporate Wine and Broth: Pour in red wine, allowing it to reduce slightly before adding vegetable broth. Let everything simmer together for about 15 minutes so flavors meld beautifully.
Cook Pappardelle Pasta: While your sauce simmers away, boil a pot of salted water. Cook pappardelle according to package instructions until al dente—typically around 8-10 minutes.
Combine Everything Together: Drain your pasta and toss it directly into the skillet with ragu. Mix well to ensure each strand is coated in that luscious sauce for about 2-3 minutes.
Now you’re ready to dig into your heavenly Pappardelle with Portobello Mushroom Ragu! Enjoy every bite as flavors dance on your palate! For more inspiration, check out this cheesy mushroom lasagna recipe.
You Must Know
- This delightful Pappardelle with Portobello Mushroom Ragu elevates any weeknight meal
- The rich, earthy flavors create a comforting bowl of goodness that even your pickiest eater will adore
- Plus, it’s surprisingly simple, making you look like a culinary genius without the fuss
Perfecting the Cooking Process
Start by sautéing the mushrooms to bring out their flavor, then cook your pappardelle while preparing the ragu for a seamless experience.
Add Your Touch
Feel free to swap in different herbs or add a splash of cream for richness. Experimenting can lead to delightful surprises!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water or broth.
Chef's Helpful Tips
- To achieve perfect texture, ensure your pasta is al dente before adding it to the sauce
- When cooking mushrooms, resist overcrowding; give them space to brown nicely
- Always taste and adjust seasoning as you go for optimal flavor
Sharing this dish with friends always brings smiles and compliments. It became a family favorite after my sister devoured two servings without blinking an eye!
FAQ
How can I make my mushroom ragu richer?
Add a splash of red wine while sautéing the mushrooms for depth of flavor.
Can I use different pasta types?
Absolutely! Fettuccine or tagliatelle also work beautifully with this ragu.
What if I want a vegan version of this dish?
Substitute butter with olive oil and use vegetable broth instead of chicken broth for vegan-friendly options.
Pappardelle with Portobello Mushroom Ragu
- Total Time: 45 minutes
- Yield: Serves 4
Description
Pappardelle with Portobello Mushroom Ragu is a comforting, gourmet dish that brings rich, earthy flavors to your dinner table. The wide noodles perfectly embrace the savory mushroom ragu, creating an irresistible meal that impresses both family and guests alike. This one-pot wonder is not only simple to make but also adaptable for various dietary needs, making it a versatile choice for any occasion.
Ingredients
- 8 oz pappardelle pasta
- 2 large portobello mushrooms, sliced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 1 cup low-sodium vegetable broth
- ½ cup dry red wine
- 1 tsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- ¼ cup grated Parmesan cheese
Instructions
- Prepare your ingredients by chopping the onion and garlic and slicing the mushrooms.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic; sauté until translucent (about 5 minutes).
- Add sliced mushrooms to the skillet and cook until browned (7–10 minutes).
- Pour in red wine; let it reduce slightly before adding vegetable broth. Simmer for about 15 minutes.
- Meanwhile, boil salted water and cook pappardelle according to package instructions (8–10 minutes) until al dente.
- Drain pasta and toss it into the skillet with the mushroom ragu, mixing thoroughly for about 2–3 minutes.
- Serve hot, garnished with fresh herbs and parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
