Duxelles Pappardelle
A creamy mushroom sauce with a Dijon attitude!
Ingredients
4 ounces pappardelle
Salt
1 teaspoon olive oil
4 ounces mushrooms, finely chopped
2 tablespoons shallot, finely chopped
1 teaspoon fresh thyme leaves
3 tablespoons mascarpone
1 tablespoon Dijon mustard
1 teaspoon cracked black pepper
1 tablespoon parsley, chopped
Instructions
Cook pappardelle according to package instructions in well salted water. Reserve a cup of pasta water; drain pasta.
In a medium skillet over medium heat, heat olive oil until shimmer. Add mushrooms, shallots, and thyme and sauté for 15 minutes (your duxelles).
Remove from heat and stir in mascarpone, Dijon, and pepper until well combined.
Add pappardelle to skillet and toss until well coated. If you’d like a thinner sauce, add a little reserved pasta water until desired consistency is reached.
Garnish with chopped parsley.
Duxelles Pappardelle
Ingredients
Instructions
- Cook pappardelle according to package instructions in well salted water. Reserve a cup of pasta water; drain pasta.
- In a medium skillet over medium heat, heat olive oil until shimmer. Add mushrooms, shallots, and thyme and sauté for 15 minutes (your duxelles).
- Remove from heat and stir in mascarpone, Dijon, and pepper until well combined.
- Add pappardelle to skillet and toss until well coated. If you’d like a thinner sauce, add a little reserved pasta water until desired consistency is reached.
- Garnish with chopped parsley.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
I know - you're thinking, "Why haven't I bread pudding-ed anything lately?" Don't worry. I am sure there are other retro desserts out there you could bread pudding. But good luck topping this one!