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Water-Seared Mushroom Pappardelle with Garlic and Thyme Cream

Water-Seared Mushroom Pappardelle with Garlic and Thyme Cream

Dinner
Prep Time
15min
Cook Time
25min
Servings
4
Calories
620
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Chef's Note

Boiling mushrooms in water first collapses their heat-stable chitin cell walls and expels trapped internal moisture without absorbing cooking oil. Once the water completely evaporates, adding butter allows rapid, pan-direct caramelization via the Maillard reaction without soggy results!

Tags
mushroom
pasta
dinner
water-searing
pappardelle
italian
creamy
food-science
Ingredients

  • 16 oz Cremini or mixed wild mushrooms, sliced 1/4-inch thick

  • 1/2 cup Water

  • 2 tbsp Unsalted butter

  • 1 tbsp Extra-virgin olive oil

  • 2 medium Shallots, finely minced

  • 4 cloves Garlic, minced

  • 1 tbsp Fresh thyme leaves

  • 1/2 cup Dry white wine (such as Pinot Grigio)

  • 3/4 cup Heavy cream

  • 12 oz Pappardelle pasta

  • 1/2 cup Parmigiano-Reggiano, finely grated

  • 1 tsp Kosher salt

  • 1/2 tsp Freshly cracked black pepper

  • 2 tbsp Fresh flat-leaf parsley, finely chopped

Instructions
  • 1

    Place sliced mushrooms, 1/2 cup water, and a pinch of salt into a large wide skillet over medium-high heat.

  • 2

    Cook undisturbed until the water fully boils off and the mushroom air pockets collapse, approximately 6 to 8 minutes.

  • 3

    Once the pan dries out completely and the mushrooms begin to sizzle, add the butter and olive oil.

  • 4

    Sauté over medium heat without stirring excessively for 5 to 7 minutes until deep golden brown and crisp on the edges.

  • 5

    Add minced shallots, garlic, and fresh thyme leaves to the skillet; cook for 2 minutes until fragrant.

  • 6

    Meanwhile, cook pappardelle pasta in a large pot of boiling salted water until al dente; reserve 1/2 cup of pasta water before draining.

  • 7

    Deglaze the mushroom skillet with dry white wine, scraping up any browned bits from the pan bottom, and simmer until reduced by half.

  • 8

    Pour in heavy cream and bring to a gentle simmer for 2 minutes until slightly thickened.

  • 9

    Toss cooked pappardelle and Parmigiano-Reggiano directly into the sauce, adding reserved pasta water a splash at a time for a glossy consistency.

  • 10

    Season with salt and black pepper, garnish with chopped parsley, and serve hot.

Nutrition Information (per serving)
620
Calories
18g
Protein
68g
Carbs
28g
Fat
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