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Pappardelle and Mushroom Ragu – Eataly 🍝

This recipe from Eataly showcases the beauty of Tuscan cuisine with pappardelle and mushroom ragu!


  • 1 pound pappardelle
  • 1 pound mixed mushrooms (such as porcini, cremini, oyster, shitake or maitake), stems removed & sliced
  • 4 tablespoons extra virgin olive oil
  • 1 medium Spanish onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ cup dry white wine
  • 2 teaspoons thyme, freshly chopped
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons parsley, chopped
  • Salt & freshly-ground black pepper, to taste
  • Parmigiano Reggiano, freshly grated, for serving


  • Featured and main photo (Eataly)

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