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Pappardelle with mushrooms


  • Soak the porcinis in boiling water for about 10 mins. Then drain well,  retaining any liquid, leaving the sand behind. 
  • Cook the pappardelle in a large pot of salted, rapidly boiling water until al dente. Drain well. 
  • While the pasta is cooking, heat a little oil with the butter in a heavy-bottomed pan and gently sauté the fresh mushrooms in one layer with the garlic until they start to colour and caramelise a little – not stirring. 
  • Add the porcinis with 1 tbsp chopped parsley and briefly toss, before adding the strained porcini liquid. Stir and cook until quite heavily reduced. 
  • Then add the cream with a little ground pepper. Stir until well combined and briefly cook, before adding the pasta and remaining parsley. Toss until well coated. 
  • Serve the pasta in individual flat soup bowls with grated pecorino sprinkled over the top.


  • 10 gm dried porcini mushrooms
  • sea salt & freshly ground pepper
  • 400 gm pappardelle
  • olive oil
  • a dollop of butter
  • 250 gm each Swiss brown & button mushrooms, thickly sliced
  • 2 garlic cloves, crushed
  • 2 tbsp chopped Italian (flat leaf) parsley
  • ¼ cup cream
  • grated pecorino cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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