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.

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

Print Recipe

Course Main Course

Cuisine Italian

Servings 1 serving

Ingredients

Canola oil, to coat
¼ shallot, thinly shaved on mandolin
2½ 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

Instructions

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

The Tastes of Truffle

Mushroom Pappardelle

St. John’s Restaurant

Mushroom Pappardelle

Ingredients

Instructions

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