Save It Rain was pattering against my kitchen window last Tuesday when I realized I had zero energy for anything elaborate. The mushrooms I'd picked up at the farmers market were sitting on the counter, their earthy scent already filling the room. I threw everything into one pot, half convinced it would be a disaster, but thirty minutes later I was standing over the stove, unable to stop sneaking tastes. Now this is what I make when life feels overwhelming and I need something that tastes like a hug.
My sister came over unexpectedly that rainy evening and we ended up eating straight from the skillet, standing at the counter with wine glasses. She kept asking what restaurant I'd ordered from, which I took as the highest compliment. We laughed about how our mother would've insisted on setting the table properly, even for a Tuesday night pasta. Now whenever she visits, this is the first thing she requests.
Ingredients
- 12 oz pappardelle: These wide ribbons catch the creamy sauce beautifully, but tagliatelle works perfectly if that is what you have on hand
- 1.5 lb mixed mushrooms: I use a combination of cremini for meatiness, shiitake for smokiness, and button mushrooms for classic flavor
- 2 tablespoons olive oil: Helps the mushrooms brown properly without burning the butter
- 2 tablespoons unsalted butter: Adds that rich, nutty flavor that makes the sauce feel indulgent
- 1 medium onion: Finely chopped so it almost melts into the sauce as it cooks down
- 3 cloves garlic: Minced fresh because garlic powder never quite captures that aromatic punch
- 1 tablespoon fresh thyme leaves: The fresh leaves have a softer, more floral flavor than dried, though dried works in a pinch
- 1/2 cup dry white wine: Optional, but it adds brightness and helps scrape up all those flavorful browned bits
- 2 cups vegetable broth: Low sodium is best so you can control the salt level
- 1 cup heavy cream: Creates that luxurious velvety texture that coats every strand of pasta
- 1/2 cup grated Parmesan: Freshly grated melts better and has a more complex flavor than pre-grated
- Salt and black pepper: Taste and adjust at the end because Parmesan adds saltiness
- Fresh thyme sprigs: For that finishing touch that makes it look like you tried harder than you actually did
Instructions
- Build your flavor foundation:
- Heat the olive oil and butter together in a large, deep skillet or Dutch oven over medium heat. Toss in the chopped onion and let it soften until translucent, about 3 minutes, stirring occasionally so it does not brown.
- Sauté the mushrooms:
- Add all those sliced mushrooms to the pan. Let them cook undisturbed for a minute or two so they get golden and start to release their juices. Continue sautéing for 6 to 8 minutes until they are browned and most of the liquid has evaporated.
- Add the aromatics:
- Stir in the minced garlic and fresh thyme leaves. Cook for just 1 minute until the garlic becomes fragrant, being careful not to let it burn or it will turn bitter.
- Deglaze the pan:
- Pour in the white wine if you are using it. Use your wooden spoon to scrape up all those browned bits stuck to the bottom of the pan. Let it bubble and reduce for about 2 minutes.
- Start the pasta:
- Add the pappardelle, vegetable broth, and a generous pinch of salt. Stir everything together so the pasta is mostly submerged in the liquid. Bring it to a boil, then reduce the heat to a gentle simmer.
- Cook until al dente:
- Let everything simmer uncovered for 10 to 12 minutes, stirring occasionally so the pasta does not stick. The pasta should be tender and most of the liquid should be absorbed.
- Create the creamy finish:
- Pour in the heavy cream and grated Parmesan. Stir well and continue cooking for 2 to 3 minutes until the sauce thickens and coats the pasta beautifully. Taste and add more salt or pepper as needed.
- Serve it up:
- Plate the pasta immediately while it is hot and creamy. Sprinkle with extra Parmesan and fresh thyme sprigs for that finishing touch.
Save It Last month I made this for a friend who swears she hates mushrooms. She took a tiny polite bite, then went back for seconds, thirds, and finally asked for the recipe. Sometimes the simplest ingredients, treated with a little patience, become something completely unexpected.
Choosing Your Mushrooms
I have learned that pre sliced mushrooms are convenient but never quite develop the same depth of flavor as whole ones you slice yourself. The cut surfaces start to oxidize and dry out in the package, which affects how they brown. Take the extra five minutes to slice your own. I also found that mixing different mushroom varieties creates a more complex, layered flavor profile that keeps every bite interesting.
Making It Dairy Free
When my dairy free friend visited, I swapped the heavy cream for full fat coconut cream and used nutritional yeast instead of Parmesan. The coconut flavor was actually quite subtle and complemented the earthy mushrooms beautifully. Cashew cream works wonderfully too, just make sure to blend it until completely smooth so there are no grainy bits in your sauce.
Wine Pairings
A crisp Pinot Grigio cuts through the richness of the cream sauce while complementing the earthy mushrooms. I have also served this with an oaked Chardonnay, whose buttery notes mirror the cream in the dish. If you prefer red, try a light Pinot Noir that will not overpower the delicate flavors.
- Chill your white wine for at least 30 minutes before serving
- Pour yourself a glass while the pasta simmers, because cooking is more fun with wine
- The same wine you cook with works beautifully for drinking
Save It This pasta has become my go to for rainy nights, unexpected guests, and days when I just need something warm and comforting. Hope it brings you as many cozy moments as it has brought me.
Common Questions About Recipes
- → Can I make this dish dairy-free?
Yes, substitute the heavy cream with coconut cream or cashew cream, and use nutritional yeast or vegan Parmesan instead of dairy Parmesan. The texture will remain creamy and satisfying.
- → What pasta shapes work best?
Pappardelle is ideal because its wide surface holds the sauce beautifully, but tagliatelle, fettuccine, or penne also work well. Choose pasta that catches the creamy sauce in its folds.
- → Can I prepare this ahead?
The dish is best served immediately, but you can slice the mushrooms and measure ingredients in advance. The sauce thickens upon standing, so add a splash of warm broth when reheating.
- → How do I prevent the sauce from becoming too thick?
Keep some extra vegetable broth handy while cooking. If the sauce reduces too much, stir in small amounts of warm broth until you reach the desired creamy consistency.
- → Can I add protein to this dish?
Yes, sautéed chicken breast strips, crispy pancetta, or white beans make excellent additions. Add cooked proteins during the last few minutes so they heat through without overcooking.