We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe combines the earthy depth of mixed mushrooms with the umami punch of miso butter, all served over fresh, silky pappardelle. The addition of furikake brings a delightful crunch and a hint of the sea. From kneading the pasta dough to caramelizing the mushrooms, every step builds layers of flavor and texture. The final touch of miso butter glaze and furikake elevates this dish into a harmonious fusion of Japanese and Italian influences.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Combine flour, semolina, and porcini powder on a work surface and form a well.
Add the egg yolks, whole egg, olive oil, and salt into the well.
Gradually incorporate the flour until a dough forms.
Knead for about 10 minutes until smooth and elastic.
Wrap the dough tightly and rest at room temperature for 1 hour.
Roll the dough using a pasta machine and cut into wide pappardelle.
Lightly dust the pappardelle with semolina and set aside.
Clean and trim the mushrooms, keeping a mix of shapes and textures.
Heat olive oil in a pan and sauté the mushrooms over high heat until nicely caramelised.
Add the garlic and cook briefly until fragrant.
Deglaze the pan with white wine and reduce until almost evaporated.
Add the butter and miso, swirling to create a glossy emulsion.
Keep part of the sauce aside for finishing.
Cook the pappardelle in salted boiling water until just tender.
Transfer the pasta directly into the pan with the mushrooms and toss gently to coat, adding a little pasta water if needed.
Twirl the pappardelle into warm bowls and arrange the mushrooms harmoniously.
Spoon over the reserved miso butter for a final glaze.
Finish with a generous sprinkle of furikake and serve immediately.
Want to keep this recipe for later? We can email it to you!
If you don’t have furikake, you can substitute with a mix of sesame seeds and crushed nori.
Use a mix of mushrooms for varied textures and flavors—shiitake, oyster, enoki, and shimeji work well.
Reserve some pasta water to adjust the sauce consistency if needed.
Can I use store-bought pasta instead of making fresh pappardelle?
Yes, you can use store-bought pappardelle or any wide pasta, but fresh pasta will provide a better texture and flavor.
What is furikake?
Furikake is a Japanese seasoning made with a mix of ingredients like sesame seeds, seaweed, and bonito flakes. It adds a savory and slightly crunchy topping.
Can I make the pasta dough in advance?
Yes, you can make the dough a day ahead and store it wrapped in the refrigerator. Let it come to room temperature before rolling.
What can I use instead of white miso?
You can substitute white miso with yellow miso or even a small amount of soy sauce for a similar umami flavor.
How do I prevent the pasta from sticking after cutting?
Lightly dust the cut pappardelle with semolina to prevent sticking while you prepare the sauce.
