Gravy Revamp: Mushroom Pappardelle

Cook, Double Duty, Williams-Sonoma Behind the Scenes

This post comes courtesy of Williams-Sonoma food buyer Allyson Holt.


I have loved using Williams-Sonoma’s Mushroom Gravy Base to create a variety of mushroom dishes — and the latest is particularly delicious. I developed a versatile Mushroom Pappardelle that takes little time to prepare and requires only a handful of ingredients.


I like to add other ingredients to this dish for added richness, such as sautéed chicken breast, crispy bacon or sautéed prosciutto.


You will need: pappardelle pasta, wild mushrooms (fresh or dried), leeks or onion, Mushroom Gravy Base, thyme or flat-leaf parsley, butter, extra-virgin olive oil, Marsala, salt and freshly ground black pepper and Parmesan cheese.


If you’re using fresh mushrooms, start with 1 pound, cleaned and sliced. If you’re working with dried, use 4 ounces, and cover them in hot water for about 20 minutes to hydrate. Then slice the re-hydrated mushrooms.


Cook pasta according to package directions (be sure and retain some of the pasta cooking water for sauce). In a large skillet, heat 2 tablespoons of butter with 2 tablespoons of extra-virgin olive oil. When the pan and fat are hot but not smoking, add in about 1 cup of sliced leeks or onions. Sauté the leeks or onions until soft and translucent, then add in the mushrooms and 2 teaspoons of fresh thyme or chopped flat-leaf parsley.


Sauté the mushrooms until all liquid has evaporated, and continue to sauté until the mushrooms turn golden brown. Add in about 2 tablespoons of the Marsala, and cook until wine has evaporated. Add in ½ jar of mushroom gravy base and approximately 1 cup of pasta water.


Bring the sauce up to a boil, reduce the heat and let it simmer until the sauce reduces slightly. Toss the sauce with pasta, season with salt and freshly ground black pepper, and serve with shaved parmesan cheese on top.


Read about the other recipes I’ve developed with our Mushroom Gravy Base: Creamy Mushroom Soup and Mushroom & Cheese Lasagna.


About the author: My passion is to share with others great foods, recipes, and culinary inspirations. Today, in my role as food buyer for Williams-Sonoma, I travel the world seeking the best foods, ingredients, and artisanal producers. I then bring these same products to our stores to share with our customers. Prior to my experience at Williams-Sonoma, my husband and I launched a gourmet retail business in Ashland, Oregon. The most satisfying aspect of my previous role was the time that I spent teaching home chefs of all levels how to use the best ingredients to create memorable meals and dishes at home. I love to cook, entertain, and most of all, enjoy time spent creating food with love for friends and family.

One comment about “Gravy Revamp: Mushroom Pappardelle

  1. Make Everyone Happy at Thanksgiving!

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