Mushroom Pappardelle
  • 2 tablespoons butter
  • 1 shallot, finely diced (see here)
  • ½ lb mushrooms cleaned, halved/sliced
  • 1 recipe bechamel (get here)
  • 1 package Pappardelle
  • Small handful chopped parsely
  • Salt and freshly ground black pepper
  • Grana Padano
  1. Bring a pot of heavily salted water to a boil. Meanwhile, heat a 12" skillet over medium heat and add the butter.
  2. When the butter is hot, add the shallot and cook until translucent, then add the mushrooms and cook, stirring frequently, until the mushrooms release their liquid and it evaporates.
  3. Add 1 cup of bechamel sauce to the pan and reduce the heat to low. Simmer until warmed through and season with salt and pepper.
  4. When ready to serve, drop the pasta in the boiling water and cook for one minute less than the package instructions. Move the cooked pasta from the water to the skillet and simmer for one minute.
  5. Remove from heat, stir in chopped parsley, and adjust seasoning to taste. Finish with freshly grated Grana Padano cheese.
Recipe by The Taste Edit at