Country of Origin - Italy
Preparation Time30 minutes
Cooking Time40 minutes
Tags primo


This easy to make recipe is great in fall when fresh mushroom are abundant. I usually make it with whichever fresh mushroom I can find, but you can also make it using reconstituted dry mushrooms, or a mixture of both: I usually add some reconstituted dry porcini for for instance since I really like the flavor.

Mascarpone is a creamy fresh cheese and should be fresh, keep in mind it spoils quickly.

Nutrition Facts
Per 238 g Serving Size
Amount Per Serving
600 kCal
Calories from Fat
% Daily Value*
Total Fat
30.9 g
Saturated Fat
14.2 g
132.4 mg
107.1 mg
Total Carbohydrates
61 g
Dietary Fiber
2 g
2 g
18 g
Vitamin A    3% Calcium    15%
Magnesium    14% Iron    18%
Vitamin C    4% Potassium    19%
Vitamin D    0% Folate    53%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for

Ingredient AmountComment
For the Main Part
Egg noodles,enriched 11 oz

Use italian wide egg noodles called pappardelle or if you can't find them, use the thinner kind called tagliatelle

Mascarpone Cheese 7 oz
Brown mushrooms or crimini,raw 14 oz

You can mix and match any mushroom combination you like. I usually get a mix basket from the farmer's market

Fresh parsley 2 Tablespoons (1 fl oz)

fresh chopped italian parsley

Olive oil 1 Tablespoons (1/2 fl oz)
Parmesan cheese, grated 2 Tablespoons (1 fl oz)

Recommended Ingredients and Equipment

1 Prepare all the ingredients. Wash the parsley and let it dry. Thoroughly wash the mushrooms, cutting out the parts that have too much dirt if any. If you're using dried mushroom, soak them in water. Note that if you're using dried mushroom, you will need about half the weight the recipe calls for.
2 Prepare the ingredients: finely chop the parsley, then chop the mushroom in small bits, depending on their size. You can do smaller or bigger depending on how you like it, just you should cut them in similar sizes so they cook evenly. You can reserve the smaller ones whole for garnish. Put a pot of water on medium heat for cooking the pasta - it will get to boiling while you prepare the sauce.
3 Set a nonstick pan on high heat with the olive oil. Let it get hot and start cooking the mushroom, adding them a little bit at a time. Make sure they have no residual water from washing otherwise the oil may splatter. Depending on how much mushroom and how big the pan is, you may want to cook them in batches. If you have a big enough pan, just add them a little at a time, stirring them frequently so they brown nicely without burning. If they release a lot of water, the pan is not hot enough. Cook, stirring them often, for about 6-7 minutes, till they are nicely browned but not burnt.
4 Once the mushroom are nicely browned, reduce the heat to low, and add some liquid. If you used dried mushroom, pour the soaking liquid, which is full of flavor. Otherwise, you can use half glass of white wine, or some stock, or some water. Stir thoroughly to deglaze the pan, and let it cook for 10 more minutes to reduce the sauce, stirring occasionally. Add more liquid if it gets too dry.
5 Once the mushroom are nicely cooked - you can taste them - turn the heat off, and add the mascarpone, stirring it in until it's completely mixed in. Taste it and adjust salt and add pepper if you like it.
6 Toss the pasta in the water. Usually egg pasta cooks quickly, about 4 minutes, but check the right amount of time on the box. Don't forget to salt the water where the pasta cooks! Once it's cooked, drain it, and add it to the mascarpone/mushroom sauce, mixing it thoroughly.
7 Add some parmisan cheese and the chopped garlic...serve immediately!