Mushroom Thyme Pappardelle

City Roots grows a variety of mushrooms, dense with nutrients and immunity-boosting effects. Choose from oyster, lion’s mane, shiitake, comb’s tooth, chestnut, or mix them together for a flavorful dish.

Photography By Shell Royster | April 18, 2018

Ingredients

  • 6 tablespoons unsalted butter
  • 2 pounds mixed mushrooms, cut or torn into bite-size pieces
  • 1 tablespoon roughly chopped fresh thyme, plus more for garnish
  • 6 cloves garlic, peeled and smashed
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound pappardelle
  • 1 cup ricotta
  • ½ cup chopped walnuts, toasted

Instructions

Melt butter in a large skillet over medium-high heat. 

Toss together mushrooms, 1 tablespoon thyme, garlic, salt and pepper in a bowl.

Add mushroom and herb mix to skillet and cook until mushrooms are golden, about 15 minutes. 

In a separate pot, bring salted water to a boil. Add pappardelle and cook until al dente, about 7 minutes. Drain pasta, reserving ½ cup of water from pasta.

Add pasta, water from pasta, ½ cup of ricotta, walnuts, salt and pepper to mushroom mix and combine. 

Transfer to a serving platter and garnish with remaining ricotta and thyme. 

Recipe provided by City Roots

Serves 4-6

Ingredients

  • 6 tablespoons unsalted butter
  • 2 pounds mixed mushrooms, cut or torn into bite-size pieces
  • 1 tablespoon roughly chopped fresh thyme, plus more for garnish
  • 6 cloves garlic, peeled and smashed
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound pappardelle
  • 1 cup ricotta
  • ½ cup chopped walnuts, toasted
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