Pappardelle ai funghi #ricetta

Cook the pappardelle according to package instructions until al dente.

In a large pan, heat the olive oil over medium heat and sauté the garlic and shallot until translucent.

Add the sliced mushrooms and cook until they are softened and browned.

Pour in the white wine and let it simmer until reduced.

Stir in the cream and thyme, and season with salt and pepper.

Combine the cooked pappardelle with the sauce, adding a bit of pasta water if necessary to reach desired consistency.

Finish with grated parmesan and optional butter for creaminess, and garnish with parsley.

Spice Level:

Dietary