Wild Mushroom Pappardelle


As I recently hinted in a cozy Valentine’s Night In post, the secret to a memorable holiday for two is not necessarily the frills, but rather the quality time. Our love languages (what’s yours?!) might dictate how we spend a holiday such as Valentine’s or an anniversary — for some, it’s gifts; for me, it’s quality time. After just 25 minutes of cook time for this main course, you’ll have extra time to savor every swirl.

Served in beautifully hand-dipped speckled cream Paper & Clay dishes and photographed by Annabella Charles, this recipe reels romantic vibes with simplistic preparation.


Serves 4 (you can half this for a date!)

1 pound pappardelle, cooked al dente according to package instructions
1 tablespoon extra virgin olive oil
1 pound assorted wild mushrooms, washed and sliced
2 tablespoons unsalted butter
Salt + pepper
1/4 cup freshly gratedparmigiano reggiano
Italian parsley, to garnish

1. Cook pasta al dente according to package instructions. Drain and toss in a tablespoon of extra virgin olive oil and sprinkle of sea salt to avoid sticking. Set aside.

2. Meanwhile, heat a large skillet over medium with two tablespoons of butter. Add mushrooms and stir often, roasting until mushrooms are soft but crisp, about 10 minutes. Do not add salt until mushrooms are completely ready, as this will draw water/moisture from the mushrooms and prevent a crispy texture!

3. To serve, twirl nests of pappardelle on a serving dish. Spoon mushroom mixture atop pasta, sprinkling with salt, pepper and parsley. Generously dust parmigiano reggiano to finish.