Caramelized Wild Mushroom Pappardelle pasta recipe (2024)

Dinner, Recipes ·

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Caramelized Wild Mushroom Pappardelle pasta is a delicious, savory and Earthy recipe that is simple to make and a beautiful dish for any mushroom lover. Save it to Pinterest now so you can make it!

Caramelized Wild Mushroom Pappardelle pasta recipe (1)

This fall season has been particularly rainy here on the farm. I think it rained for three weeks straight. Our property is pretty low lying and we have a high water table so that has made for some soggy spaces all around the seven acres. When that happens, we get mushrooms all around the property. None of our’s are edible unfortunately, but they inspired this very edible Caramelized Wild Mushroom Pappardelle dish that feels so rustic to me and tastes incredible.

Using Wild Mushrooms or Regular Mushrooms

I call this a Caramelized Wild Mushroom Pappardelle but in reality any kind of mushroom you enjoy will work. I used a variety of mushrooms here – some wild and some regular mushrooms too. I wanted to make sure each tasted wonderful with the pasta. I was lucky enough to find a Chef’s Sampler at the grocery store that contained a few different kinds of mushrooms and then I added some dried mushrooms as well. Here’s a list of mushrooms I used in my Wild Mushroom Pappardelle recipe:

  • Oyster mushrooms (Wild)
  • Baby Bella Mushrooms (Not wild)
  • Hen of the woods (Wild)
  • Velvet Pioppini (Wild)
  • Trumpet Royal Mushrooms (Wild but mostly cultivated int he U.S.)
  • Alba Clamshell (Wild but mostly cultivated)
  • Maitake Frondosa (Wild)

Please never use mushrooms you find from outside for this oe any other mushroom dish. Many mushrooms are poisonous so do not use the wild ones you find.

Caramelized Wild Mushroom Pappardelle pasta recipe (2)

Caramelization makes it amazing

In making this Caramelized Wild Mushroom Pappardelle pasta recipe, I decided to caramelize the mushrooms well with butter. The reason I prefer to caramelize the mushrooms is because I don’t actually like raw mushrooms. I love them when they are cooked and add flavor to a dish, but I love to make sure they cooked well. Caramelizing them brings their flavor to a whole new level – even if you are working just with Baby Bella mushrooms.

Caramelizing mushrooms takes a lot less time than fully caramelizing onions. They don’t become completely limp like an onion would in say French Onion Soup but they should soften nicely and become pliable. They will also take on the browning of the butter so their color will change slightly.

Other ingredients

In addition to the mushrooms in my Caramelized Wild Mushroom Pappardelle pasta recipe I’ve also included some of my other favorites. Onion, shallots, garlic and fresh thyme play a big role in flavoring this mushroom pasta recipe. I also include flour to make it a true, thick space and white wine, which gives it a lovely sophisticated flavor. To keep it saucy, I add in a little chicken broth (you can use vegetable broth) and some pasta water. All the flavors work so well together and make this a rustic, creamy without the cream kind of dish.

Caramelized Wild Mushroom Pappardelle pasta recipe (3)

The Noodles are important

If you can not find Pappardelle noodles for this mushroom pasta recipe you can use fettuccini or linguine as well. Really anything that is a long cut noodle will work best. It grabs the sauce nicely and the texture works well with the mushrooms.

Tips for making Caramelized Wild Mushroom Pappardelle

  • Again, no matter what you do, please don’t go outside and pick mushrooms off the ground and put them in this dish or any other dish. Many, many mushrooms are poisonous and if you aren’t an expert then just don’t do it. Find the ones in the store that are wild and use those.
  • If you are a mushroom lover, see what different kinds of mushrooms you can find at the grocery store to add to this dish. My sampler is from Meijer so if you are close to a Meijer they might have the same sampler. Or you can even check out some specialty grocery stores that might offer more options too.
  • Please make sure to use that fresh thyme. If you have been here before you know I’m a lover of fresh herbs and thyme especially. It really adds another beautiful flavor and highlights the mushrooms.
  • To store the Caramelized Wild Mushroom Pappardelle, you can put it in an airtight container and keep it in the refrigerator for a week.
  • To reheat it, add it to the microwave with a sprinkle of olive oil for about 2 minutes. Or add it to a sauté pan with a little olive oil too. Heat through for about 5 minutes.

Caramelized Wild Mushroom Pappardelle pasta recipe (4)

Looking for more pasta recipes?

If you love a good pasta recipe, try these recipes too!

  • Creamy Lemon Butter Sauce {HERE}
  • Creamy Apple Gouda Sausage Pasta {HERE}
  • Roasted Garlic & Parmesan Pappardelle Pasta {HERE}
  • Pasta with White Wine Butter Sauce {HERE}
  • Lemon Carbonara Pasta {HERE}
  • Gnocchi with Creamy Pumpkin Sauce {HERE}

Thank you so much for visiting today, friends! I hope you love my Caramelized Wild Mushroom Pappardelle recipe. You can find a full, printable for my easy pumpkin bread recipe below with all the ingredients and steps. Happy Eating!

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Caramelized Wild Mushroom Pappardelle pasta recipe (5)

Caramelized Wild Mushroom Pappardelle pasta recipe (6)

Caramelized Wild Mushroom Pappardelle pasta is a delicious, savory and Earthy recipe that is simple to make and a beautiful dish for any mushroom lover. Save it to Pinterest now so you can make it!

Print Pin Rate

Course: dinner

Cuisine: American

Keyword: Wild Mushroom, Wild Mushroom Pappardelle, Wild Mushroom Pappardelle pasta, Wild mushroom pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4 - 6

Author: Rachel


  • 1 large saute pan of braising pan


  • 2 tbsp extra virgin olive oil
  • 1/2 cup diced yellow onion
  • 1/4 cup diced shallots
  • 3 grated or pressed cloves of garlic
  • 1 1/2 cups sliced baby bella mushrooms
  • 1 1/2 cups wild mushrooms or another mushroom mix
  • 5 Tbsp butter
  • 6 sprigs fresh thyme divided
  • 1/4 cup flour
  • 3/4 cup white wine
  • 1/2 cup broth (chicken or vegetable)
  • 1/2 cup salty pasta water
  • 1/2 tsp sea salt
  • 1/4 tsp fresh cracked pepper


  • Add a large pot of water to the stove and add 1/2 tsp sea salt. When boiling add the Pappardelle and cook according to package directions.

  • Add extra virgin olive oil to a heated saute pan over medium heat. When it shimmers, add the onions and shallots. Cook for 4 minutes until they begin to soften.

  • Add the garlic and the baby bella mushrooms and cook for about 2 minutes.

  • Then add the butter and stir continuously until it melts. Then add the rest of the mushroom mix and half of the thyme sprigs. Cook for 3-5 minutes. The mushrooms will start to take on a caramelization brown color and soften up nicely.

  • Add the flour in and mix well. Cook for about 1 minute and then add the white wine and scrape the brown bits on the bottom of the pan.

  • Let the mix simmer for about 2 minutes and let some of the white wine cook off. Then then add the broth and simmer for 3-5 minutes.

  • Add the salty pasta water and mix well. Turn off the heat and add the pappardelle.

  • Serve with additional salt and pepper to taste and more fresh thyme leaves.

Caramelized Wild Mushroom Pappardelle pasta recipe (2024)
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