Food & Cooking Recipes Appetizers Pappardelle Pasta with Mushrooms and Brussels Sprouts Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 30, 2018 Print Rate It Share Share Tweet Pin Email Servings: 2 Ingredients 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 Directions Bring a large pot of water to a boil. Add a large pinch of salt and pasta. Cook according to package instructions. 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. Drain pasta, and transfer to a platter. Top with mushroom and brussels sprouts mixture. Serve immediately. Rate it Print