← Back to Search Results
sauteeing Italian
Pappardelle with Wild Mushrooms Recipe-7832

Photo by: Joseph De Leo
Comments: 0


Pappardelle con Funghi Selvatici

Pappardelle are the widest Italian egg noddles, the perfect shape to combine with the thinly sliced, fan-shaped caps of the wild mushrooms in this sauce. The noodles can be made at home, or bought in dried form from an Italian grocer. The more widely available fettucine or tagliatelle can, however, be substituted.

Yield: For 4 people


  • 6 ounces fresh wild mushrooms, such as shiitake or chanterelle, or a combination
  • ½ cup extra virgin olive oil
  • 6 large cloves garlic, chopped
  • 6 tablespoons chopped fresh Italian parsley leaves
  • 2/3 cup chicken stock
  • Salt and freshly milled black pepper to taste
  • 1½ tablespoons salt, for cooking pasta
  • 1 pound fresh or dried pappardelle, fettucine, or tagliatelle
  • Freshly grated parmigiano, for the table (optional)


Brush any soil off mushrooms with a soft brush or clean kitchen towel. Do not wash them. Trim bottoms off stems if they are tough, and slice mushrooms lengthwise. In a large skillet over medium heat, combine oil, garlic, and parsley, and cook until garlic is softened. Add mushrooms and sauté for 2 to 3 minutes. Add chicken stock and continue to sauté until mushrooms are tender, 4 to 5 minutes. Add salt and pepper to taste.

Meanwhile, bring 4 to 5 quarts water to a rapid boil. Add the 1½ tablespoons salt and pasta and stir immediately, continuing to stir frequently to prevent pasta ribbons from sticking together. Drain but don’t overdrain—pasta should be dripping somewhat when combined with sauce. Transfer pasta to skillet with sauce. Toss well and serve. Pass parmigiano at the table, if using.

© 1991 Julia della Croce

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include freshly grated parmigiano, for the table.


Nutritional Information

Nutrients per serving (% daily value)

691kcal (35%)
48mg (5%)
9mg (15%)
24mcg RAE (1%)
1mg (0%)
944mg (39%)
4g (21%)
29g (45%)
6mg (32%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
flavor Flavor
by Rocco DiSpirito
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
nigella-express Nigella Express
by Nigella Lawson
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?