Mushroom Pappardelle

Discover more Italian regional specialties on one of my small-group food & wine tours to Italy
Mushroom Pappardelle

I love mushrooms. ‘Meat for vegetarians’ one advertising campaign called them, and I’d suggest that this super quick mushroom pappardelle is so tasty that even die-hard carnivores won’t miss the meat. In autumn, when wild mushrooms appear in farmers’ markets and good greengrocers, use gorgeous orange pine mushrooms or meaty slippery jacks instead of the Swiss browns if you come across them. I like the slipperiness of an egg pasta, like pappardelle, with this sauce, but it also works well with farfalle or cheese-filled ravioli. Fennel seeds, popular in Italian sausages, add another savoury dimension that makes it a natural with the soft, delicious Gentle Folk Village pinot noir from the Adelaide Hills. See the video below for all you need to know to cook pasta perfectly every time.

Serves 4

Ingredients
  • 1 teaspoon fennel seeds, coarsely crushed
  • 75g butter, diced (2½oz)
  • 150g Swiss brown mushrooms, finely sliced (5¼oz)
  • 300g button mushrooms, finely sliced (10½oz)
  • Salt flakes, to taste
  • 500g dried pappardelle (1lb 1½oz)
  • 1 bunch chives, finely sliced
  • 30g freshly grated parmesan (1oz)
Method
  1. Toast fennel seeds in a large frying pan for a few minutes until fragrant.
  2. Add butter and, when melted, add mushroom and a good pinch of salt.
  3. Stir well, cover and cook over a low heat for a few minutes, stirring occasionally, until mushroom has softened.
  4. Uncover and cook for a further minute or 2, until most of the liquid has evaporated.
  5. Remove from heat and set aside.
  6. Meanwhile, cook pappardelle in plenty of salted water until almost al dente, using 10g salt/litre water (⅓oz salt/2 pints water).
  7. Drain, reserving a little of the cooking liquid, and add pasta to the mushrooms.
  8. Return the pan to the heat and toss well to combine.
  9. Add chives and parmesan and continue stirring over the heat for a minute or so, until cheese is melted and everything is well combined, adding a few tablespoons of the reserved cooking water to give it a creamy consistency.
  10. Serve in warmed flat bowls.
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What Other Travellers Say

Belinda (Balmain, NSW, Aus)
Belinda (Balmain, NSW, Aus)
I’ve been on three of Roberta’s food and wine tours and each has been an amazing well-organised experience. From remarkable Venice and the surrounding Veneto region to historic Rome and Pompeii, the spectacular Amalfi Coast, and the charming villages of Switzerland – each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local – inspired travel through great food, wine and company. I’m already looking forward to the next one!
Mark (Elizabeth Bay, NSW, Aus)
Mark (Elizabeth Bay, NSW, Aus)
My wife and I joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure.
Diane (Cremorne Point, NSW, Aus)
Diane (Cremorne Point, NSW, Aus)
Relaxed, organised and well-paced – I enjoyed a wonderful small group tour starting in Rome, then travelling down the Amalfi Coast to stay at a family estate where we were treated like old friends. It included some hidden gems too, notably on our way to Matera, a fascinating town built into the side of a mountain. We finished with Naples and Pompeii – with plenty of wine and more new tastes. Roberta is a specialist and very personable as she hosts and explains every detail of the food and wine experience.
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