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Earthy mushrooms and garlic come together in this wonderfully simple yet totally filling pasta dish. We've wrapped everything up in a smooth, buttery sauce that's perked up with fresh lemon and topped with rich Parmesan. Every bite will leave you wanting more.
I've thrown this together countless times when I'm rushed on weeknights and when friends come over. It never lets me down - always turns out amazing with minimal fuss. Just make sure you let those mushrooms get nice and golden brown - trust me, it's worth the wait.
Key Ingredients and Shopping Advice
- Cremini Mushrooms: Go for ones that feel firm with even sizes and dry, clean caps. Stay away from mushrooms that feel sticky or show dark marks.
- Pappardelle: The width of these noodles makes them perfect for grabbing all that sauce. Try to find ones made with eggs for extra flavor.
- Parmesan Cheese: Get a chunk and grate it yourself - the pre-shredded stuff won't melt into your sauce properly.
- Fresh Parsley: Pick bunches that look bright and crisp. Don't toss the stems - they add extra flavor.
- Dijon Mustard: Grab authentic French Dijon for that tangy zip that makes mushrooms taste even better.
Step-by-Step Cooking Guide
- Step 1: Getting Your Pasta Just Right
- Make your pasta water as salty as seawater. Once you drop the pasta in, give it a good stir right away so it doesn't stick together. Keep testing for that al dente bite - you want a tiny bit of resistance. Don't forget to save some pasta water before draining - you'll need it for your sauce.
- Step 2: Cooking Mushrooms to Perfection
- Give your mushrooms plenty of room in the pan. Don't keep stirring them too much. First, they'll release water, then it'll dry up. Wait for those golden edges to appear before moving forward.
- Step 3: Putting Your Sauce Together
- Cook the garlic just until you can smell it to avoid any bitter taste. Add your Dijon bit by bit while stirring. Let the sauce bubble down slightly. Pour in pasta water a little at a time while mixing until you get the thickness you want.
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Coming from an Italian family, I learned early on that simple pasta needs top-notch ingredients. My mom always told me that when you're using fewer items, each one matters more. The mushrooms really need to be super fresh since they're what makes this dish so special.
What I love most about this meal is how uncomplicated it is. Every time I make it, I can't believe how a few basic ingredients turn into something that tastes so fancy.
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This pasta has become my favorite pick-me-up meal. I make it when I'm by myself or when I've got company over, and it always gets compliments for being so simply delicious with its rich, comforting flavors.
Frequently Asked Questions
- → Which mushrooms should I pick?
- Cremini work great, but you can use white button or portobello too.
- → Could I swap out the pasta shape?
- Sure, go for penne, bowties, or even rotini.
- → Why's mustard included?
- It gives a slightly tangy, more complex flavor.
- → Is it okay to make this ahead?
- It’s better fresh since reheated pasta might soak up the sauce.
- → How to give the sauce more creaminess?
- Stir in some heavy cream with the broth for a richer texture.