Mushroom Pappardelle (pappardelle ai fungi)

Pappardelle is a wide, flat pasta originating in Tuscany.  The names comes from the verb pappare meaning “to gobble up”.  We invite you to do just that with this simple and delicious recipe.


  • 500g Mushrooms, button or flat
  • 250g Pappardelle
  • 1 tbls Butter
  • 2 cloves Garlic
  • 2 tbls Thyme leaves
  • 250ml Beef Stock*
  • 1 tbls Butter
  • Parmesan and/or goats cheese

*This recipe works just as well with vegetable or chicken stock if you prefer

Prep Time

15 minutes  

Cooking Time

15 minutes




  1. Bring a large pot of water to the boil for the pappardelle
  2. Slice the mushrooms, finely slice the garlic and remove the thyme leaves from the stems
  3. Melt the butter in a large fry pan or skillet on a low heat for 1 minute.  Add the garlic and sauté until aromatic
  4. Add the mushrooms and thyme, cooking for 5 minutes or until the mushrooms brown
  5. Add the stock to the pan, cover and simmer for a further 5 minutes or until the mushrooms are soft
  6. Meanwhile, cook the pappardelle per the instructions until al dente
  7. Drain and add to the mushroom pan to combine
  8. Serve and top with parmesan for a sharp flavor or with goats cheese for a creamier dish