# The Ingredients You'll Need:
→ Pasta
01 - 12 oz pappardelle
→ Mushrooms & Aromatics
02 - 1.5 lb mixed mushrooms (cremini, shiitake, button), sliced
03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
→ Sauce
08 - 1/2 cup dry white wine (optional)
09 - 2 cups vegetable broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese, plus more for serving
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Fresh thyme sprigs
14 - Extra Parmesan
# Step-by-Step Instructions:
01 - Heat olive oil and butter in a large, deep skillet or Dutch oven over medium heat. Add onion and cook until softened, about 3 minutes.
02 - Add mushrooms and sauté until they release their juices and start to brown, 6–8 minutes.
03 - Stir in garlic and thyme, cooking for 1 minute until fragrant.
04 - Pour in the white wine (if using), scraping up any browned bits, and simmer for 2 minutes to reduce slightly.
05 - Add pappardelle, vegetable broth, and a big pinch of salt. Stir to combine, ensuring pasta is mostly submerged.
06 - Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until the pasta is al dente and most liquid is absorbed, 10–12 minutes.
07 - Pour in heavy cream and Parmesan. Stir well and cook for 2–3 minutes until sauce thickens and coats the pasta. Adjust seasoning with salt and pepper.
08 - Serve immediately, garnished with extra Parmesan and fresh thyme.
