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pasta with mushrooms, parmesan, and truffle oil

Melograno-Inspired Pappardelle with Mushrooms, Parmigiano Reggiano, and Truffle Oil

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5 from 1 review


Inspired by a favorite dish served at Melograno in Philadelphia

Melograno also adds chopped walnuts, which add a nice crunch and good flavor.


  • 2 lbs mixed mushrooms
  • 2 tablespoons olive oil
  • 2 teaspoons unsalted butter, plus more to taste
  • 2 cloves garlic, minced
  • 4 sprigs thyme, leaves removed and finely chopped
  • kosher salt and freshly ground pepper to taste
  • 1 lb. fresh linguini or pappardelle or dried orecchiette or bowtie pasta or whatever shape you like
  • freshly grated Parmigiano Reggiano
  • truffle oil, optional
  • a few big, thick shavings of Parmigiano Reggiano to top each plate


  1. Bring a large pot of water to a boil.
  2. Meanwhile, in a large nonstick skillet, heat one tablespoon of oil with one teaspoon of butter. When hot, add half of the mushrooms, shake the pan once, then let them cook undisturbed for one to two minutes — this will help them get a nice brown, seared edge. Shake the pan again, and if necessary, stir and rearrange the mushrooms with a wooden spoon. Let cook until tender and slightly caramelized. Add half of the garlic and thyme, kosher salt and pepper to taste, and let cook for one minute longer. Transfer these mushrooms to a bowl then repeat with remaining oil, butter, mushrooms, etc. When all the mushrooms have finished cooking, return the first batch to the sauté pan to keep warm.
  3. Cook the fresh pasta for 2 minutes. Alternatively, cook dried pasta until al dente. Drain. Place pasta in a large bowl. Add a dab of butter and a handful of grated Parmigiano Reggiano. Add the mushrooms and toss gently to combine.
  4. Place small mounds of the pasta on all plates. Drizzle each serving with a tiny (or not so tiny) amount of truffle oil, if desired. Top each with the thick shavings of Parmigiano.