📝 About This Recipe
This exquisite dish celebrates the ruffled elegance of Mafaldine pasta, whose wavy edges are designed to capture every drop of a luxurious, earthy sauce. We combine a medley of wild mushrooms—such as Chanterelles, Cremini, and Oyster—with the nutty depth of browned butter and the aromatic punch of fresh thyme and roasted garlic. It is a rustic yet sophisticated tribute to the Italian woodlands, offering a symphony of textures and umami flavors in every bite.
🥗 Ingredients
The Pasta
- 1 pound Mafaldine pasta (dried, also known as Reginette)
- 2 tablespoons Kosher salt (for the pasta water)
The Mushroom Medley
- 1.5 pounds Mixed Wild Mushrooms (Chanterelles, Oyster, Shiitake, or Cremini; cleaned and sliced)
- 6 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 tablespoons Extra Virgin Olive Oil
- 2 large Shallots (finely minced)
- 4 pieces Garlic cloves (thinly sliced)
The Sauce & Aromatics
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1/4 cup Heavy Cream (optional, for a touch of silkiness)
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 1/2 piece Lemon juice (freshly squeezed)
- 1 teaspoon Black pepper (freshly cracked)
- 1/4 cup Fresh Parsley (flat-leaf, chopped)
- 1 teaspoon Truffle Oil (optional, for finishing)
👨🍳 Instructions
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1
Bring a large pot of water (at least 6 quarts) to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt—it should taste like the sea.
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2
While waiting for the water, prepare your mushrooms. Wipe them clean with a damp cloth (avoid washing under running water) and slice them into uniform, bite-sized pieces.
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3
In a wide, heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat until the butter foam subsides.
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4
Add the mushrooms to the skillet in a single layer. Do not crowd the pan; work in batches if necessary. Let them sear undisturbed for 3-4 minutes until they develop a deep golden-brown crust.
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5
Once the mushrooms are browned, add the remaining 4 tablespoons of butter. Continue to cook, stirring occasionally, until the butter begins to brown and smells nutty and toasted.
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6
Stir in the minced shallots and sliced garlic. Cook for 2 minutes until softened and fragrant, taking care not to burn the garlic.
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7
Add the Mafaldine pasta to the boiling water. Cook for about 8-10 minutes, or until 1 minute shy of 'al dente' according to package directions.
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8
Deglaze the mushroom skillet with the white wine, scraping the bottom of the pan to release all the flavorful brown bits (fond). Let the wine reduce by half.
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9
Stir in the fresh thyme and the heavy cream (if using). Lower the heat to a simmer.
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10
Before draining the pasta, carefully ladle out 1 cup of the starchy pasta cooking water. Set this aside.
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11
Transfer the cooked Mafaldine directly into the skillet with the mushrooms using tongs. Add 1/2 cup of the reserved pasta water.
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12
Toss the pasta vigorously over medium heat. Add the Parmigiano-Reggiano and lemon juice. The cheese and pasta water will emulsify into a glossy sauce that clings to the ruffles of the Mafaldine.
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13
If the sauce seems too thick, add a splash more pasta water. Season generously with freshly cracked black pepper and a pinch of salt if needed.
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14
Remove from heat. Fold in the fresh parsley and a drizzle of truffle oil if you desire an extra layer of luxury.
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15
Serve immediately in warmed bowls, topped with extra cheese and a final crack of black pepper.
💡 Chef's Tips
Don't wash your mushrooms! They act like sponges; instead, use a soft brush or damp paper towel to remove dirt so they sear rather than steam. Reserve more pasta water than you think you need; it is 'liquid gold' for achieving that perfect restaurant-quality sauce emulsion. Brown the butter until you see dark golden specks—this 'beurre noisette' provides a critical depth of flavor that complements the earthiness of the mushrooms. Always undercook your pasta by 60-90 seconds in the water; it will finish cooking in the sauce, absorbing the mushroom flavors without becoming mushy.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like an Italian Verdicchio or a lightly oaked Chardonnay to cut through the richness. Serve alongside a simple arugula salad with a lemon-vinaigrette to provide a peppery contrast to the earthy pasta. A side of crusty ciabatta bread is essential for mopping up the leftover brown butter sauce. For a meatier addition, top with crispy pancetta or proscuitto crudo strips.