Pappardelle with Mepkin Mushrooms

Serves 6


  • 2 teaspoons olive oil
  • ½ cup finely chopped onion
  • ½ cup diced shallots (about 2)
  • 2 garlic cloves, minced
  • 12 ounce oyster mushrooms or a mixture of different mushrooms
  • ½ cup dry white wine
  • 1 teaspoon chopped fresh oregano
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups milk
  • ½ cup low sodium chicken broth
  • 1 ½ cups (6 ounces) shredded Fontina cheese or similar type, Gouda works well too
  • 12 ounces uncooked pappardelle (wide ribbon pasta) can use fettucine
  • Chopped fresh parsley (optional)


  • Heat oil over medium-high heat. Add onion, shallots, and garlic to pan; sauté 3 minutes or until tender. Add mushrooms; sauté 5 minutes or until mushrooms are tender. Add wine, oregano, ¼ teaspoon salt, and ¼ teaspoon pepper; cook 2 minutes or until liquid evaporates. Set aside.
  • Melt butter in a saucepan over medium-high heat. Add flour; cook 2 minutes, stirring constantly. Add milk and broth, stirring with a whisk until smooth; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheese, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper; stir until smooth. Stir in mushroom mixture. Keep warm
  • Cook pasta according to package directions, omitting salt and fat. Place ¾ cup pasta in each of 8 shallow bowls. Top each serving with ½ cup mushroom mixture. Garnish with parsley, if desired. Serve immediately. Yield: 6 servings.