Wide silk ribbons under a mixed-mushroom sauté mounted with butter, porcini liquor, and parmesan — autumn on a fork.
What you need
Ingredients
Servings
4
400 g
🍝 Pappardelle ›
300 g
🍄 Cremini Mushrooms ›
150 g
🍄 Oyster Mushrooms ›
100 g
🍄 Shiitake Mushrooms ›
15 g
🍄 Dried Porcini ›
soaked
3 cloves
🧄 Garlic ›
4 tbsp
🧈 Butter ›
60 g
🧀 Parmesan ›
2 sprigs
🌿 Thyme ›
3 tbsp
🫒 Olive Oil ›
Add all to shopping list
Mise en place
Before you start
15m
Prep
20m
Cook
35m
Total
4
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Dried Porcini — soaked
3 steps
Method
1
Sear all the fresh mushrooms in batches — hot, spacious, patient — until bronzed, 10 minutes total.
Learn the technique ›
2
Garlic, thyme, chopped porcini, and their strained liquor in; reduce by half, 3 minutes.
3
Toss with al dente pappardelle, butter, parmesan, and pasta water until glossy ribbons. Cracked pepper, table.
Learn the technique ›
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.