Love and Olive Oil

Wild Mushroom Papardelle

Wild Mushroom Papardelle

I’m inspired by simplicity.

And when that simplicity is bathed in butter? Even better.

This pasta dish contains two kinds of mushrooms: dried porcini mushrooms as well as the more exotic Maitake mushroom, also called Hen of the Woods mushrooms, my newest discovery. Why dried mushrooms? Why not use all fresh? While the fresh mushrooms definitely have a delicate texture that the dried version can’t reproduce, it’s that rehydrating process that is the key to this recipe, namely what is leftover: mushroom water (mushroom juice?) The soaking liquid left after the mushrooms have softened is loaded with a robust, earthy flavor that would be a shame to waste. Some of that water gets added to the pan along with the mushrooms, making the sauce into, well, a sauce.

Maitake "Hen of the Woods" Mushroom

With a splash of lemon juice, a dash of parsley and red pepper flakes, and a flurry of freshly grated Pecorino cheese topping it all off, this dish comes together in a delightful symphony of flavors, rich and buttery yet light and delicate. Inspired by a local restaurant here in Nashville (the same place, the same meal actually, that inspired this Brussels Sprout Salad that you all loved so much), the result is incredible.

If you’ve never made homemade pasta before, I suggest you start out with a basic recipe, perhaps the one that came with your machine (or hand crank). I’ve posted my basic recipe before, such as in these Fresh Corn Ravioli, as well as published it in our book, you’ll just want to slice the pasta sheets into wide noodles instead of shaping them into ravioli.

Another tip? Make the effort to find 00 pasta or 00 semolina flour. It makes a world of difference; you’ve never had pasta so tender. However, you can also substitute fresh store bought linguine or fettuccine in this recipe if you’re short on time.

Wild Mushroom Papardelle

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1.25 ounces dried Porcini mushrooms
8 ounces dried or 12 ounces fresh papardelle (wide) noodles
6 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, minced
1/2 teaspoon red pepper flakes
1 large Maitake (also called Hen of the Woods) mushroom (about 3.5 ounces), trimmed and petals separated
1 tablespoon lemon juice
1 tablespoon fresh chopped parsley, plus more for topping
salt and freshly ground black pepper, to taste
1/2 cup (2 ounces) grated pecorino cheese


Place dried mushrooms in a bowl with 2 1/2 cups very hot water. Set aside and let soften for 30 minutes. Drain, reserving leftover liquid. Coarsely chop mushrooms.

Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions if using dried noodles, or approximately 4 to 5 minutes for fresh noodles, or until just al dente. You want the pasta to be done at about the same time as the mushroom sauce, so time your cooking accordingly.

Melt butter together with olive oil in a large saucepan over medium-high heat. When butter is melted and frothy, add shallot and red pepper flakes and saute until softened, about 3 minutes. Add rehydrated mushrooms and cook, stirring occasionally, for about 3 more minutes. Reduce heat to medium and add Maitake mushroom pieces, stirring until slightly softened and coated in butter, about 2 minutes. Stir in lemon juice and 1/4 cup of reserved mushroom liquid; season with salt and pepper.

Add drained noodles to pan with mushrooms, sprinkle parsley over top, and gently toss until noodles are coated and have absorbed some of the liquid, 1 to 2 minutes. Divide among serving bowls, top with a generous sprinkling of pecorino cheese and more parsley (if desired), and serve immediately.

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  1. Ooh! Just made this. Easily veganized. Only change was white wine for lemon juice, added lots more porcine broth and some Kyonos Mushroom Seasoning. First time trying Maitakes. Great recipe

  2. This turned out amazing! I added shrimp because my husband and I needed a bit more protein. It complimented the mushrooms well.

  3. Wonderfully simple and flavorful.  I will make this again and again. Just perfect. Thank you for a fabulous recipe!

  4. Just made this for dinner and this recipe is perfection! Delicious. I used fettuccine since I didn’t have papardelle. Will definitely make it again and next time I will make my own pasta. 

  5. This sounds like my new favorite pasta!

  6. I am loving these mushrooms :) this looks delicious!

  7. This looks fantastically delicious, but…
    I simply MUST know what font you used for “papardelle” in your picture!

  8. Your pics are absolutely gorgeous Lindsay, especially the mushrooms’ one. They look like flowers and their color is beautiful. I’m with you on this recipe, I love everything simple!

  9. mushrooms weird me out big time but i love how they taste. i am all over this.

  10. This looks sooo crazy good!! Love!

  11. I’m a mushroom lover, especially with pasta! This looks so yummy!

  12. Lindsay, this looks like a fab recipe! I loooove mushrooms!

  13. sounds. so. delicious.

  14. This is such a pretty plate! I love that thick ribbony pasta!

  15. Love the flavor mushrooms leave after they’ve been cooked, and ideal for a pasta dish. Winner!

  16. Ooo, you’re making me want to dust off my pasta maker. And totally agree on the mushroom water/juice. So much flavor!

  17. Oh my goodness, I think I need to make this immediately. The recipe looks absolutely stellar, in an earthy way (because of the mushrooms, get it? Har har har.)

  18. Lindsay, this recipe means so much to me… My grandmother used to cook with wild mushrooms… so delicious.
    I definitely will do it in one of the evenings. Thank you so much!

  19. I have a serious mushroom-eating habit. I eat them practically every day! I would love love love this! Beautiful, Lindsay!

  20. My mouth is watering! Never knew the name of those thick noodles, now I know!

  21. This pasta dish sounds wonderful! I love mushrooms! Yum!

  22. Oooh, those hen of the woods mushrooms are so rich and earthy! I think I would buy sheets of fresh pasta and cut them into wide strips for this, because for me, it’s all about those mushrooms!

  23. I love rustic, simple pasta dishes like this. I love all the mushrooms — they’re some of my favorite things!

  24. Your pasta looks incredibly delicious, and that mushroom is beautiful. You’ve got me drooling!

  25. This looks delicious!

  26. You make me almost want to eat mushrooms. Almost.

  27. I just had this dish at a restaurant in Charleston, and I have been missing it ever since. I made the shrimp and grits from your book the other night! Loved the combo of spicy Andouille and creamy diced squash. Ate it for a whole week! It was beloved by the whole family!

  28. I Love mushrooms, especially these crazy ones and with pasta!! Help me! I NEED this!

  29. I’m crumbling right now. I LOVE crazy mushrooms. I’m done for.

    The end.

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