Mushroom Pappardelle is a hearty and comforting vegetarian dinner that feels like you’re tucking into a ragu, just without the many hours of slow cooking!
When we went to Italy recently I was reminded how wonderful simple food is. They do it so well there. They really let the ingredients shine, and there is such skill in preparing food this way, so it does reveal the glowing beauty of the ingredients in question, without adding too many elements that mask the flavour. This Mushroom Pappardelle recipe was inspired by that trip. I wanted something hearty and warming for the cold start to spring Australia was having, but something simple too.
I’ve combined a traditional mushroom pappardelle with Asian flavours, incorporating eggplant, miso and Chinese cooking wine (Shaoxing Wine). By cooking the eggplant and mushrooms in the pan with the lid on, they fall apart like a ragu, and this sumptuous texture goes so well with the pasta. Topped with fine shavings of parmesan and crispy shallots - it’s a dish you have to try.
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Mushroom Pappardelle Ingredients
- Portobello mushrooms
- Eggplant
- Shallots
- Garlic
- Rosemary
- Olive oil
- Butter
- Pappardelle pasta (or other long pasta)
- Shaoxing wine
- Tomato paste
- Miso paste
- Parmesan block
- Fried shallots (opt.)
- Salt
See recipe card for quantities.
How to make Mushroom Pappardelle
1. Place a large pot of salted water on to boil, lid on. You’ll want plenty of space for the pasta, so use the biggest pot you have.
- Salt
2. Slice mushrooms and eggplant into 2cm pieces. Peel and dice shallot. Peel and crush garlic. Finely chop rosemary leaves.
- 375g Portobello mushrooms
- 1 eggplant
- 3 shallots
- 3 cloves garlic
- 2 sprigs rosemary
3. Add olive oil and butter to a large, deep, lidded frying pan on medium heat and cook shallots for 1-2 minutes until soft.
- 1 tablespoon olive oil
- 1 tablespoon butter
- Diced shallots
4. Add eggplant and mushrooms and cook, lid on, stirring occassionally, for 10 mins.
- Sliced eggplant & mushrooms
5. Add pasta to the pot and set a timer for al dente (according to packet instructions).
- 375g pappardelle pasta (or other long pasta)
6. Add Shaoxing wine (Chinese cooking wine) to the pan with tomato paste, miso paste, pasta water from the pot, rosemary and garlic. Cook, lid off, stirring gently. Simmer on low, adding more pasta water as needed, until the pasta is ready.
- 2 tablespoon Shaoxing wine
- 2 tablespoon tomato paste
- 2 tablespoon miso paste
- ¾ cup pasta water
- Chopped rosemary & crushed garlic
7. Once pasta is ready, If your child prefers plain pasta then remove some to their plate first. Portion out some sauce and chop finely before adding to their plate.
Then, if you have enough room in your frying pan, use tongs to transfer pasta directly to the frying pan, allowing a little pasta water to come with it. Otherwise drain pasta, add to a serving bowl and mix through sauce. Finely grate parmesan over and sprinkle with fried shallots (optional).
- 20g parmesan (block)
- 2 tablespoon fried shallots (opt.)
Substitutions
- Vegetarian - This dinner is vegetarian.
- Gluten Free - I suggest using thick rice noodles here in place of pappardelle - because we’re already adding Asian components to this dish the two will go really well.
- Dairy Free - Use olive oil in place of butter and skip the parmesan - add a few more fried shallots instead.
Kid-Friendly Variations
- I served the pasta and mushroom sauce separately, and also finely chopped my child’s portion of mushroom sauce to make it easier for them to eat.
Equipment
You will need a large pot, a large, deep, lidded frying pan or casserole dish, a stovetop.
Top tip
Make sure you don’t put the pasta in the boiling water until you’ve added the mushrooms to the pan, otherwise your pasta will be ready too soon.
Recipe
Mushroom Pappardelle with an Asian Twist
Equipment
- Large pot
- Large, deep, lidded frying pan or casserole dish
- Stovetop
Ingredients
- 375 g Portobello mushrooms
- 1 eggplant
- 3 shallots
- 3 cloves garlic
- 2 sprigs rosemary
- 1 tablespoon olive oil
- 1 tablespoon butter
- 375 g pappardelle pasta or other long pasta
- 2 tablespoon Shaoxing wine
- 2 tablespoon tomato paste
- 2 tablespoon miso paste
- ¾ cup pasta water
- 20 g parmesan block
- 2 tablespoon fried shallots opt.
- Salt
Instructions
- Place a large pot of salted water on to boil, lid on. You’ll want plenty of space for the pasta, so use the biggest pot you have.Salt
- Slice mushrooms and eggplant into 2cm pieces. Peel and dice shallot. Peel and crush garlic. Finely chop rosemary leaves.375 g Portobello mushrooms, 1 eggplant, 3 shallots, 3 cloves garlic, 2 sprigs rosemary
- Add olive oil and butter to a large, deep, lidded frying pan on medium heat and cook shallots for 1-2 minutes until soft.1 tablespoon olive oil, 1 tablespoon butter, 3 shallots
- Add mushrooms and eggplant to the pan and cook, covered for 10 mins, stirring occasionally. Meanwhile continue to the next step.1 eggplant, 375 g Portobello mushrooms
- Add pasta to the pot and set a timer for al dente (according to packet instructions).375 g pappardelle pasta
- Add Shaoxing wine (Chinese cooking wine) to the pan with tomato paste, miso paste, pasta water from the pot, rosemary and garlic. Cook, lid off, stirring gently. Simmer on low, adding more pasta water as needed, until the pasta is ready.2 sprigs rosemary, 2 tablespoon Shaoxing wine, 2 tablespoon tomato paste, 2 tablespoon miso paste, ¾ cup pasta water, 3 cloves garlic
- Once pasta is ready, If your child prefers plain pasta then remove some to their plate first. Portion out some sauce and chop finely before adding to their plate.Then, if you have enough room in your frying pan, use tongs to transfer pasta directly to the frying pan, allowing a little pasta water to come with it. Otherwise drain pasta, add to a serving bowl and mix through sauce. Finely grate parmesan over and sprinkle with fried shallots (optional).20 g parmesan, 2 tablespoon fried shallots
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