Ingredients
3 tbsp unsalted butter, divided
1/2 cup white onion, chopped
2 cloves garlic, crushed
1 tsp salt, divided
1/2 tsp dried oregano
1/2 tsp black pepper, divided
8oz baby portabella mushrooms, sliced
3.5oz oyster mushrooms, chopped
3.5oz shiitake mushrooms, sliced
1/2 cup dry red wine
1 tbsp white all purpose flour
1/2 pound papperdelle pasta*
1/2 cup shaved parmesan cheese
Instructions
Add 2 tbsp butter to a large sauce pan and melt over medium heat
Once butter is melted add the onions, working with a wooden spoon, sauté 2-3 minutes until onions are fragrant and begin to turn translucent
Add 1/2 tsp salt, oregano and 1/4 tsp black pepper, toss
Add the garlic, sauté 1 minute
Add the mushrooms
Sprinkle in the flour
Add the red wine, mix to dissolve the flour
Sauté 2-3 minutes until the mushrooms begin to cook down
Reduce heat to low and simmer for 5 minutes
Meanwhile, prepare the pasta according to package instructions
In a medium sized bowl, toss the hot pasta with 1 tbsp butter and remaining salt and pepper
Divide pasta evenly between 2 plates
Top each with 1/2 of the mushroom sauce
Sprinkle with shaved parmesan cheese
Notes
*I suggest using a fresh pappardelle, which can be found in most grocery stores
- Prep Time: 5
- Cook Time: 10
- Method: Stove Top
- Cuisine: Pasta
Keywords: #pappardellepasta, #mushroompapardelle, #dinnerfortwo, #pastafortwo