Gorgonzola Mushroom Pappardelle

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Gorgonzola Mushroom Pappardelle is a luxurious main course for any occasion. It features al dente pappardelle in a creamy gorgonzola mascarpone sauce with sautéed mushrooms and onions. Whether it's a date night or family dinner, this pasta is the perfect choice!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: Italian

Servings:

Calories: 501kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

2 tablespoon olive oil divided
16 oz mushrooms sliced crimini, trumpet, brown beech mushrooms, or mushrooms of your choice
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
1 small yellow onion finely chopped
½ cup dry white wine
5 oz gorgonzola or gorgonzola dolce (for a milder flavor)
2 tablespoon mascarpone
½ lb pappardelle
2 tablespoon Italian flat leaf parsley finely chopped
Parmigiano-reggiano for serving

Instructions

Cook mushrooms - In a large lidded pan or braiser, add olive oil and warm on medium heat. Stir in the mushrooms and cook until browned, about 10 minutes. If the pan gets too hot, lower the heat and stir the mushrooms. Season with kosher or sea salt and freshly cracked black pepper. Transfer the mushrooms from the pan to a bowl and set aside.
2 tablespoon olive oil, 16 oz mushrooms, ½ teaspoon kosher salt, ½ teaspoon freshly cracked black pepper
Sweat onions - Add the second tablespoon of olive oil to the pan and stir in the finely chopped onions. Reduce the heat to medium-low and cover with a lid, occasionally stirring. Sweat the onions down until they are translucent and almost disintegrated, about 7-10 minutes.
2 tablespoon olive oil, 1 small yellow onion
Add cheese - Deglaze the pan with the white wine and let it reduce. Once the wine is reduced by about half, stir in the gorgonzola, breaking it up with a wooden spoon or fork. Add the mascarpone and stir the mixture until the gorgonzola and mascarpone melt into the onions. Stir in the mushrooms.
½ cup dry white wine, 5 oz gorgonzola, 2 tablespoon mascarpone
Cook pappardelle - While the sauce cooks, boil the pappardelle. In a large pot, bring salted water to a rolling boil over medium-high heat. Add the pappardelle to the water and cook until al dente per the packaging instructions. Time the pasta so it’s ready when the sauce is done, about 9 minutes.
½ lb pappardelle
Assemble - Use tongs to transfer the pasta to the sauce. Stir in a little pasta water, about a quarter cup at a time, until the pasta sauce reaches a silky consistency. You don’t have to use all of the pasta water. Toss the pasta until it is coated in the sauce and stir in the fresh parsley. Serve immediately with grated Parmigiano-Reggiano.
2 tablespoon Italian flat leaf parsley, Parmigiano-reggiano

Video

Notes

Storage

Refrigerate leftover gorgonzola mushroom papperdelle for up to 5 days in an air-tight container. In order to reheat the pasta, place the leftover pasta in a braiser or dutch oven over low heat, stirring occasionally until warm.

Cooking Tips

Salt the pasta water - Make sure you salt the pasta water so the pasta noodles will be extra tasty.

Don't cook the mushrooms on too high of heat or they will burn. If they are browning too quickly, add some olive oil and lower the heat.

Serve pasta with bread - Try the pasta with baguette or roll to dip in the rich gorgonzola sauce. In Italian, this is called "fare la scarpetta," or "make the little shoe."

Nutrition