About the Recipe

Autumn in Tuscany heralds the famous porcini mushroom season. People come from all over the world for mushroom hunting in the forests and the many festivals that honour the celebrated fungi. 

For a taste of Tuscany in autumn, Pappardelle ai Funghi e Panna, is a classic seasonal Tuscan pasta dish with hearty mushrooms and a light cream sauce. It's also a great Italian dish with a unique and delicate taste to make when you are short on time

Method

1. Cook the garlic and the mushrooms in a pan with 2 tablespoons of butter over medium-high heat. Sauté until the mushrooms soften and turn a deep brown colour – around 10-15 minutes. Add the whipping cream and the remaining butter. Simmer over low heat. (Be careful not to dry it out.)
2. In a large pot, cook the pappardelle according to its package instructions. Put aside one 1 cup of the pasta water and drain the rest. Return the cooked pasta to the pot.
3. Pour mushroom sauce into the pan with the pappardelle. Toss gently using tongs to combine. Add the parmesan and up to 1 cup of reserved pasta water (as needed!) to get your preferred consistency. Season with salt and pepper, to taste. Serve in William Sonoma’s Reactive Glaze Bowls. Happy dance time!