If you are craving a delightful Italian pasta dish, Pappardelle with Wild Mushrooms and Egg is the perfect choice. This savory pasta combines the earthy flavors of wild mushrooms with the richness of a perfectly poached egg. It’s a quick, elegant meal that’s ideal for weeknight dinners or a fancy weekend lunch. The silky pappardelle pairs beautifully with the umami mushrooms and creamy egg yolk, creating a comforting yet sophisticated dish your family will love.
Tips to make the Pappardelle with Wild Mushrooms and Egg recipe:
1. Choose Fresh Mushrooms: Opt for a variety of wild mushrooms such as shiitake, oyster, or porcini for a depth of flavor. Fresh mushrooms enhance the dish’s taste and provide a more aromatic experience.
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2. Cook Mushrooms Properly: Sauté the mushrooms in a bit of olive oil or butter until they are golden brown and their moisture has evaporated. This step ensures they are well-flavored and not soggy.
3. Perfectly Poached Egg: To achieve a gooey yolk, poach the egg for only about 3-4 minutes. A perfectly poached egg will add richness to the dish as it melds with the hot pasta.
4. Use Fresh Herbs: Incorporate fresh herbs like thyme or parsley for added freshness. Sprinkle them at the end of cooking to maintain their vibrant flavor and color.
How to Make Pappardelle with Wild Mushrooms and Egg Recipe?
Pappardelle with Wild Mushrooms and Egg Recipe
Equipment
- 1 Large pot For boiling pasta
- 1 Large skillet For cooking mushrooms
- 1 Slotted spoon For removing eggs from water
Ingredients
- 400 g Pappardelle pasta Fresh or dried
- 500 g Wild mushrooms Such as porcini or chanterelles, cleaned and sliced
- 2 tbsp Olive oil
- 3 cloves Garlic Minced
- 4 Eggs Poached
- to taste Salt and black pepper
- 1/2 cup Parmesan cheese Grated, for serving
- 1 tbsp Fresh parsley Chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions.
- Heat olive oil in a large skillet over medium heat, add minced garlic, and sauté until fragrant.
- Add the wild mushrooms and cook until tender and golden brown. Season with salt and pepper.
- Meanwhile, poach the eggs in a separate pot of simmering water.
- Drain the pasta and add it to the skillet with mushrooms, tossing to combine.
- Serve the pasta topped with a poached egg, grated Parmesan, and chopped parsley.
Notes
Nutrition
The Pappardelle with Wild Mushrooms and Egg recipe is a delightful dish that combines rich flavors and simple ingredients. The wide pappardelle noodles pair perfectly with the earthy mushrooms, creating a comforting meal that’s perfect for any occasion. The addition of an egg not only enhances the taste but also brings a creamy texture to the dish.
This recipe is easy to follow, making it accessible to beginner cooks who want to impress with a restaurant-quality meal. The key is to use fresh ingredients, especially the mushrooms, to ensure all the flavors stand out beautifully. With a little patience and care, you can whip up this delicious meal in no time.
I love this recipe, whether you’re cooking for yourself or entertaining guests, Pappardelle with Wild Mushrooms and Egg is sure to be a hit. It’s a dish that balances simplicity and sophistication, offering a hearty and satisfying dining experience. Enjoy this recipe as a flavorful addition to your culinary repertoire.
