dileenthompson 
This recipe combines savory sautéed wild mushrooms and aromatic shallots with the rich, nutty crunch of toasted hazelnuts. A splash of sherry vinegar at the end provides a sharp, bright finish that cuts through the earthiness, creating a perfectly balanced vegetarian meal.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 12 oz (340g) pappardelle pasta
- 3 tablespoons olive oil, divided
- 1 lb mixed wild mushrooms (such as cremini, shiitake, oyster), cleaned and sliced/torn
- 2 large shallots, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons sherry vinegar
- ½ cup toasted hazelnuts, roughly chopped
- ¼ cup fresh parsley, finely chopped
- Kosher salt and freshly ground black pepper
- ½ cup reserved pasta water
- For serving: shaved Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the pappardelle and cook until al dente according to package directions. Just before draining, reserve ½ cup of the starchy pasta water. Drain the pasta.
- Toast the Hazelnuts: While the pasta water heats, place the hazelnuts in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until fragrant and the skins begin to blister. Transfer to a clean kitchen towel and rub to remove most of the loose skins. Let cool, then roughly chop.
- Sauté the Mushrooms: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms in a single layer (cook in batches if necessary) and let them sear without stirring for 3-4 minutes to develop a golden-brown color. Season with salt and pepper. Stir and continue cooking until tender and all moisture has evaporated, about 5-7 minutes total.
- Build the Aromatics: Push the mushrooms to the side. Add the remaining 1 tablespoon of olive oil to the empty space. Add the shallots and cook for 2-3 minutes until softened. Add the garlic and thyme and cook for 1 more minute until fragrant. Toss everything in the skillet together.
- Deglaze and Finish the Sauce: Pour the sherry vinegar into the hot skillet. It will sizzle and evaporate quickly; use a wooden spoon to scrape up any browned bits from the bottom of the pan. This is where the deep flavor comes from.
- Combine the Dish: Add the drained pappardelle and half of the chopped hazelnuts and parsley to the skillet. Toss everything together, adding splashes of the reserved pasta water until the sauce lightly coats the noodles.
- Serve: Divide the pasta among bowls. Garnish generously with the remaining toasted hazelnuts and parsley. Top with shaved Parmesan cheese if desired, and serve immediately.
Key Flavors & Notes
- Earthy Mushrooms: Searing the mushrooms creates a deep, savory, umami-rich base.
- Nutty Hazelnuts: Toasted hazelnuts provide a rich, buttery crunch that complements the mushrooms perfectly.
- Sharp Sherry Vinegar: This ingredient is non-negotiable. It cuts through the richness, adds a touch of acidity, and lifts all the other flavors.
- Pro-Tip: Don’t crowd the pan when cooking the mushrooms. If you add too many at once, they will steam instead of sear, and you won’t get that beautiful, caramelized color and flavor.
- Variation: For a creamier version, stir in a ¼ cup of crème fraîche or heavy cream after deglazing with the vinegar. For a vegan version, simply omit the Parmesan. A teaspoon of truffle oil drizzled at the end would be a luxurious addition.
