5 5 Stars 4 Stars 3 Stars 2 Stars 1 Star (2 reviews)
  • Prep Time 6
  • Cook Time 19
  • Total Time 25 minutes
  • Yield 4 1x
Author Mushroom Council

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  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound dry pappardelle pasta
  • 2 tablespoons olive oil
  • 1/2 yellow onion, minced
  • 1 clove garlic, crushed
  • 8 ounces crimini mushrooms, cleaned, stems removed and minced, mushroom caps, quartered
  • 1 cup heavy cream
  • 1/2 cup Grated Parmigiano Reggiano cheese, plus more for serving


  1. Fill large pot with salted water and bring to boil over high heat. Cook pasta according to package directions. Reserve 1/4 cup pasta water. Drain and set aside.
  2. Heat oil in large skillet over medium heat. Add onion, garlic and minced mushroom stems. Cook, stirring occasionally, until softened, about 4 minutes. Add mushroom caps, cream and season with salt and pepper. Simmer, stirring occasionally, for an additional 4 to 5 minutes.
  3. Stir in cheese and pasta until coated. If sauce is too thick, stir in reserved pasta water. Garnish with additional cheese, if desired.

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