su-Roasted Wild Mushroom Pappardelle

Photo: Victor Protasio

Yields Serves 4 Total Time 30 mins

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)

Roasted Wild Mushroom Pappardelle