Mushroom Pappardelle Recipe

The Tastes of Truffle

Photography by Vityl Media

Truffles are a rare fungus that grow underground and have long been touted as a culinary delicacy thanks to their distinct earthy flavor and aroma. Whether chopped, shaved, or infused via oil, this luxurious ingredient can make a dish truly decadent. Here, local restaurants showcase the versatility of truffle with assorted savory recipes.

Patrick Sawyer

Mushroom Pappardelle

St. John’s Restaurant

“Black truffle is such a beautiful and recognizable flavor and ingredient; in this dish I tried to make the flavor as present as possible. I feel garnishing with the shaved truffle and using any of the mushroom scraps to make the brown butter really enhances the dish.” – Patrick Sawyer

Mushroom Pappardelle

St. John's Restaurant
Course Main Course
Cuisine Italian
Servings 1 serving


  • Canola oil, to coat
  • ¼ shallot, thinly shaved on mandolin
  • oz. Gowin Valley chestnut and oyster mushrooms
  • 8 oz. mushroom or vegetable stock
  • 8 oz. Pappardelle pasta
  • ½ oz. truffle brown butter
  • 1 pinch of chopped herbs (parsley, tarragon, chives)
  • ½ oz. Grana Padono cheese, grated on microplane
  • 10-12 black truffles, shaved


  • Add canola oil to a sauté pan on medium-high heat. Then, add shallots and mushrooms, and sweat for 1 minute.
  • Add mushroom/vegetable stock, and then add pasta. Once pasta is tender and liquid is rendered, add truffle brown butter and a pinch of herbs.
  • Add salt and pepper to taste. Garnish with Grana Padono and truffle shavings. Plate in your favorite dish or bowl.
Keyword mushroom pappardelle, mushrooms, st. john's restaurant, Truffle
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