Pappardelle Pasta with Mushrooms and Brussels Sprouts



  • Coarse salt and freshly ground pepper

  • ½ pound egg pappardelle pasta

  • 2 tablespoons extra-virgin olive oil

  • 1 ½ tablespoons unsalted butter

  • 2 shallots, thinly sliced

  • 1 cup small brussels sprouts, thinly sliced lengthwise

  • 1 cup fresh maitake mushrooms, trimmed and cut into 2-inch pieces

  • 1 ½ cups fresh chanterelle mushrooms, trimmed and sliced

  • 1 teaspoon finely chopped oregano


  1. Bring a large pot of water to a boil. Add a large pinch of salt and pasta. Cook according to package instructions.

  2. In a large straight-sided skillet, heat oil and 1 tablespoon butter over medium-high heat. Add shallots, and cook until softened, about 3 minutes. Add brussels sprouts and 2 tablespoons water. Season with salt. Cook until brussels sprouts are tender, about 2 minutes. Add mushrooms and oregano. Season with pepper. Cook until mushrooms have softened. Remove skillet from heat, and stir in remaining 1/2 tablespoon butter.

  3. Drain pasta, and transfer to a platter. Top with mushroom and brussels sprouts mixture. Serve immediately.

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