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Wide Noodles with Mixed Mushroom Sauce

Pappardelle con la Salsa di Funghi Misti


Wild mint is the distinguishing flavor in this mushroom sauce for pappardelle, the wide noodle so popular in Tuscany. Teamed with an orchestra of assorted mushrooms, porcini, portobello, shitake, and oyster, it is easy to make and elegant enough for company. Traditionally this dish is served senza formaggio, without cheese.


1/3 cup Filippo Berio Extra Virgin Olive Oil

3 cloves garlic, minced

12 ounces assorted mushrooms, porcini, portobello, oyster, shitake, stemmed and thinly sliced

3 pounds fresh tomatoes, skinned, seeded and chopped

Salt and pepper to taste

1/2 cup minced fresh mint

1/2 pound store bought or home made pappardelle


Heat 1 tablespoon of the olive oil in a sauté pan and cook the garlic until it is soft but not browned. Add the mushrooms along with the remaining olive oil and cook until they soften and render their juices. Stir in the tomatoes, salt and pepper and cook the sauce covered over low heat for 2 to 3 minutes. Stir in the mint and cook 1 minute longer. Turn off the heat and keep the sauce covered while the pappardelle cook.

Cook the pappardelle according to the directions. Reserve 1/4 cup of the cooking water and add it to the sauce. Transfer the pappardelle to a bowl, stir in the sauce and serve piping hot.

Note: Adding herbs when a dish is almost cooked preserves more of its essential oil than adding them at the beginning, since too much cooking will destroy the taste.

This recipe is from CIAO ITALIA IN TUSCANY by Mary Ann Esposito, published by St. Martin's Press in 2003.


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