Garlic Mushroom Pappardelle

A featured Wine Club recipe for Bee Hunter.
Garlic Mushroom Pappardelle


This delicious pasta dish pairs perfectly with a delightful glass of Pinot Noir.

Yield: 2
Prep Time: 10 Minutes
Cook Time: 20 Minutes


• 4 oz pappardelle
• 3 tbsp butter, divided
• 1 tbsp olive oil
• 1/2 small yellow onion, diced
• 6 oz button mushrooms, sliced
• 2 tbsp dry white wine
• 3 cloves of garlic, minced
• Pinch of crushed red pepper flakes
• ¼ cup chicken broth **Use vegetable broth for a vegetarian version
• ½ tsp Dijon mustard
• 1-2 tsp fresh lemon juice, to taste
• Zest from 1/2 a lemon
• ½ cup parmesan, freshly grated + more for serving
• 1 tbsp fresh parsley, chopped + more for serving
• Sea salt and freshly cracked pepper, to taste


1. Cook the pasta al dente in salted boiling water per the package instructions. Drain and reserve 1/4 cup of the cooking water.

2. Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the mushrooms and onion once the pan is HOT. Cook, stirring occasionally until the onions and mushrooms are browned and becoming caramelized, about 10 minutes.

3. Add the wine and cook, stirring occasionally, for 2 minutes. Stir in the remaining butter, minced garlic, Dijon mustard, and crushed red pepper flakes. Cook for 1 minute.

4. Add the broth, lemon juice, and zest and let it cook for 2 minutes.

5. Remove the skillet from the heat and stir in the parmesan cheese and parsley and stir until well combined.

6. Add the pasta along with some of the reserved cooking water and toss to coat. Allow the pasta to sit in the mushroom sauce for a minute or two, tossing occasionally.

7. Season with sea salt and freshly cracked pepper, to taste and pour into a serving bowl. Top with fresh parsley and parmesan cheese. Enjoy.

Recipe sourced from