Author Adapted by Pam - For the Love of Cooking / Original by Salt & Lavender
Equipment
Large pot
Skillet
Ingredients
4ozpappardelle
3tbspbutter, divided
1tbspolive oil
½small yellow onion, diced
6ozbutton mushrooms, sliced
2tbspdry white wine
3cloves of garlic, minced
Pinch of crushed red pepper flakes
¼cupchicken broth**Use vegetable broth for a vegetarian version
½tspDijon mustard
1-2tspfresh lemon juice, to taste
Zest from 1/2 a lemon
½cupparmesan, freshly grated + more for serving
1tbspfresh parsley, chopped + more for serving
Sea salt and freshly cracked pepper, to taste
Instructions
Cook the pasta al dente in salted boiling water per the package instructions. Drain and reserve 1/4 cup of the cooking water.
Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the mushrooms and onion once the pan is HOT. Cook, stirring occasionally until the onions and mushrooms are browned and becoming caramelized, about 10 minutes.
Add the wine and cook, stirring occasionally, for 2 minutes. Stir in the remaining butter, minced garlic, Dijon mustard, and crushed red pepper flakes. Cook for 1 minute.
Add the broth, lemon juice, and zest and let it cook for 2 minutes.
Remove the skillet from the heat and stir in the parmesan cheese and parsley and stir until well combined.
Add the pasta along with some of the reserved cooking water and toss to coat. Allow the pasta to sit in the mushroom sauce for a minute or two, tossing occasionally.
Season with sea salt and freshly cracked pepper, to taste and pour into a serving bowl. Top with fresh parsley and parmesan cheese. Enjoy.