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Pappardelle con Ragu di Funghi Misti (Pappardelle with Mixed Mushroom Ragù)

A recipe for Pappardelle con Ragu di Funghi Misti (Pappardelle with Mixed Mushroom Ragù) from the cookbook, Gennaro's Pasta Perfecto!
Course Main
Cuisine Italian
Keyword Italian, Italy, mushroom, noodle, pappardelle, pasta, vegetarian
Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 20 minutes
Servings 4 Servings


  • 1/4 cup extra-virgin olive oil
  • 1 onion finely chopped
  • 1 celery stalk finely chopped
  • 1 carrot finely chopped
  • 1 garlic clove finely chopped
  • 1/2 red chili pepper finely chopped
  • 2 fresh thyme sprigs
  • 3/4 ounce (20 grams) dried porcini reconstituted in a little warm water
  • 1 pound 2 ounces (500 grams) mixed wild or cultivated mushrooms cleaned and coarsely chopped
  • 3 tablespoons white wine
  • 1 can (14 ounces, 400 grams) chopped plum tomatoes
  • 1 1/4 cups (300 ml) hot vegetable stock
  • 12 ounces fresh pappardelle pasta
  • Sea salt and freshly ground black pepper
  • Grated Parmesan and fresh thyme leaves to serve


  • Heat the olive oil in a large frying pan over medium heat. Add the onion, celery, carrot, garlic, chili, and thyme, and sauté for about 5 minutes until softened. Squeeze out the soaked dried porcini (reserve the soaking water) and stir into the pan. Add the fresh mushrooms and sauté for 1 minute or so. Increase the heat, add the white wine, and allow to evaporate.
  • Add the tomatoes, the reserved porcini soaking water, and the stock, and season with some salt and pepper. Bring to a boil, then lower the heat, partially cover with a lid, and cook gently for 45 minutes.
  • Just before the mushroom ragù is ready, bring a large saucepan of salted water to a boil and cook the pappardelle pasta until al dente, 2-3 minutes.
  • Drain the pasta and combine well with the ragù. Serve immediately with a sprinkling of grated Parmesan and some fresh thyme.