GARLIC MUSHROOM PASTA
Recipe by Natasha Bull
“This dish is made with simple ingredients. Lemon and mushrooms is such a good combo that you don’t see too often.
I rarely cook with pappardelle, but it just feels fancy. It is not any more difficult to boil than any other pasta shape. Those ribbons go perfectly with the buttery mushroom sauce.”
Notes:
Use vegetable broth if you’re vegetarian. Dry white wine also works great for this dish either sauvignon blanc or pinot grigio.
If you’ve got other fresh herbs on-hand, feel free to add them in!
You can definitely try a different kind of mushroom for this recipe (white mushrooms come to mind). Just be sure to brown them well!
Works great with fresh crusty bread!
Ingredients
4 ounces uncooked pappardelle pasta
1 tablespoon olive oil
3 tablespoons butter divided
1/2 medium onion chopped
8 ounces cremini mushrooms sliced
3 cloves garlic minced
1/2 teaspoon Dijon mustard
1/4 cup chicken broth or veg broth or white wine
1/2 teaspoon lemon juice + zest of 1/2 lemon
1/2 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
Salt & pepper to taste
Prepration
Boil a salted pot of water and cook the pasta al dente according to package directions.
Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the onions and mushrooms. Sauté, stirring occasionally, until the water has been released from the mushrooms & cooked off and everything gets a good sear and is browned/caramelized (this gives a ton of flavor). It'll take 8-10 minutes or possibly a bit longer.
Stir in the rest of the butter, plus the garlic and Dijon mustard. Cook for about a minute.
Add in the broth and lemon juice + zest, and let it bubble for about a minute or so.
Take the pan off the heat and stir in the parmesan cheese and parsley. Add a splash of the hot pasta water prior to draining the pasta (a couple tablespoons) and then toss the pasta with the sauce. Season with salt & pepper as needed and serve immediately.
Keywords: Main Pasta Italian
