Roasted Wild Mushroom Pappardelle Recipe – Sunset Magazine

Name: Roasted Wild Mushroom Pappardelle Recipe – Sunset Magazine
Ingredients: 2 pounds mixed fresh wild mushrooms (such as shiitake, cremini, and oyster), quartered, or, if small, halved; 3/4 cup extra-virgin olive oil; 12 large garlic cloves, peeled and halved; 8 thyme sprigs; 1 teaspoon pepper; 1 teaspoon kosher salt, divided; 12 ounces pappardelle pasta; 1 1/2 cups reduced-sodium vegetable broth; 1/3 cup loosely packed flat-leaf parsley leaves, divided; 1/3 cup loosely packed tarragon leaves, divided; 2 ounces parmesan cheese, shredded (3/4 cup)

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Roasted wild mushrooms and aromatic herbs simmer in flavorful broth with pappardelle for a delicious vegetarian pasta dish. Perfect for mushroom lovers!

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Ingredients

2 pounds mixed fresh wild mushrooms (such as shiitake, cremini, and oyster), quartered, or, if small, halved
3/4 cup extra-virgin olive oil
12 large garlic cloves, peeled and halved
8 thyme sprigs
1 teaspoon pepper
1 teaspoon kosher salt, divided
12 ounces pappardelle pasta
1 1/2 cups reduced-sodium vegetable broth
1/3 cup loosely packed flat-leaf parsley leaves, divided
1/3 cup loosely packed tarragon leaves, divided
2 ounces parmesan cheese, shredded (3/4 cup)