Roasted Wild Mushroom Pappardelle
Photo: Victor Protasio
For maximum flavor and chewy-soft texture, the mushrooms are roasted and then simmered in broth. Save a bit of pasta water to moisten each bowl before serving.
How to Make It
Step 1
1
Preheat oven to 475° with a rack in top third of oven and another in lower third. Combine mushrooms, oil, garlic, thyme, pepper, and 1/2 tsp. salt in a large bowl; toss to coat. Divide seasoned mushrooms between two large rimmed baking sheets and spread in an even layer.
Step 2
2
Bake mushrooms 10 minutes, then remove from oven and increase heat to broil. Broil mushrooms, one baking sheet at a time, until browned, 5 minutes each.
Step 3
3
Meanwhile, cook pasta according to package instructions. Drain, reserving at least 1/2 cup pasta water.
Step 4
4
Transfer broiled mushrooms to a bowl. Scrape browned bits from one baking sheet onto second baking sheet. Set baking sheet with browned bits on stovetop over medium-high heat. Add broth and cook, stirring and scraping to loosen browned bits from bottom of baking sheet, until mixture boils and reduces slightly, 1 to 2 minutes.
Step 5
5
Combine mushroom mixture, pasta, half of parsley, half of tarragon, and remaining 1/2 tsp. salt in a large bowl; toss to coat. Divide among four shallow bowls, then drizzle with broth mixture and a bit of pasta water if needed. Top with remaining parsley, tarragon, and the parmesan.
Step 6
6
Wine pairing: FEL 2014 Pino Noir (Anderson Valley; $38)
Ingredients
2 pounds mixed fresh wild mushrooms (such as shiitake, cremini, and oyster), quartered, or, if small, halved
3/4 cup extra-virgin olive oil
12 large garlic cloves, peeled and halved
8 thyme sprigs
1 teaspoon pepper
1 teaspoon kosher salt, divided
12 ounces pappardelle pasta
1 1/2 cups reduced-sodium vegetable broth
1/3 cup loosely packed flat-leaf parsley leaves, divided
1/3 cup loosely packed tarragon leaves, divided
2 ounces parmesan cheese, shredded (3/4 cup)
Directions
Step 1
1
Preheat oven to 475° with a rack in top third of oven and another in lower third. Combine mushrooms, oil, garlic, thyme, pepper, and 1/2 tsp. salt in a large bowl; toss to coat. Divide seasoned mushrooms between two large rimmed baking sheets and spread in an even layer.
Step 2
2
Bake mushrooms 10 minutes, then remove from oven and increase heat to broil. Broil mushrooms, one baking sheet at a time, until browned, 5 minutes each.
Step 3
3
Meanwhile, cook pasta according to package instructions. Drain, reserving at least 1/2 cup pasta water.
Step 4
4
Transfer broiled mushrooms to a bowl. Scrape browned bits from one baking sheet onto second baking sheet. Set baking sheet with browned bits on stovetop over medium-high heat. Add broth and cook, stirring and scraping to loosen browned bits from bottom of baking sheet, until mixture boils and reduces slightly, 1 to 2 minutes.
Step 5
5
Combine mushroom mixture, pasta, half of parsley, half of tarragon, and remaining 1/2 tsp. salt in a large bowl; toss to coat. Divide among four shallow bowls, then drizzle with broth mixture and a bit of pasta water if needed. Top with remaining parsley, tarragon, and the parmesan.
Step 6
6
Wine pairing: FEL 2014 Pino Noir (Anderson Valley; $38)
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