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Pappardelle with Mushrooms

When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.
4 Servings - 12 min -
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Servings:4  | Calories:396 | Total Fat:17g  | Chol:36mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 17g
26 %
Sat Fat 7g
35 %
Total Carb 51g
17 %
Fiber 7g
28 %
Sugars 1g
Cholesterol 36mg
12 %
Sodium 2178mg
91 %
Protein 12g
25 %
51% Pappardelle
18% Others combined
15% Parmigiano-Reggiano cheese
14% Heavy whipping cream
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/2 cup dried porcini mushrooms (about 1/2 ounce)
2/3 cup boiling water
8 ounces uncooked pappardelle pasta or bucatini
3 1/4 teaspoons salt, divided
1 tablespoon olive oil
1/4 cup finely chopped shallots
2 (4 ounce) packages exotic mushroom blend, sliced or coarsely chopped
2 garlic cloves, minced
2 tablespoons dry sherry
2 ounces Parmigiano-Reggiano cheese, divided
1/4 cup heavy whipping cream
1 teaspoon finely chopped fresh sage
1/2 teaspoon cracked black pepper
1 teaspoon truffle oil

Directions : View recipe directions on
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