Pappardelle with Salmon and Shiitake Mushrooms

Why You’ll Love This Recipe

This Pappardelle with Salmon and Shiitake Mushrooms brings together a delightful mix of flavors and textures. The creamy sauce binds the dish together while allowing the richness of the salmon and the umami of the shiitake mushrooms to shine through. The pappardelle, with its broad, soft ribbons, is the perfect base for this combination, creating a hearty and satisfying meal. Whether you’re making it for a special occasion or a weeknight dinner, this dish is sure to impress!

Ingredients

• 12 oz pappardelle pasta

• 2 tablespoons olive oil

• 2 salmon fillets (about 6 oz each), skinless and boneless

• Salt and pepper to taste

• 2 cups shiitake mushrooms, sliced

• 2 cloves garlic, minced

• 1/2 cup dry white wine (optional)

• 1/2 cup heavy cream

• 1/2 cup chicken or vegetable broth

• 1 tablespoon fresh lemon juice

• 1/4 cup fresh parsley, chopped (for garnish)

• Grated Parmesan cheese (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Pasta:

1. Cook the Pappardelle:

   • Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente (usually about 8-10 minutes).

   • Drain the pasta, reserving 1/2 cup of pasta water. Set the pasta aside and toss with a little olive oil to prevent sticking.

For the Salmon:

2. Cook the Salmon:

   • While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

   • Season the salmon fillets with salt and pepper, then add them to the skillet.

   • Cook the salmon for 3-4 minutes per side until it’s golden brown and cooked through. The salmon should flake easily with a fork.

   • Remove the salmon from the skillet and set aside. Once cool enough to handle, break it into bite-sized pieces.

For the Sauce:

3. Cook the Mushrooms:

   • In the same skillet, add the remaining tablespoon of olive oil over medium heat. Add the sliced shiitake mushrooms and cook for 4-5 minutes, until the mushrooms are tender and browned.

4. Add Garlic and Wine:

   • Add the minced garlic to the pan and cook for 30 seconds until fragrant.

   • Pour in the white wine (if using) and cook for another 1-2 minutes, allowing it to reduce slightly. This step is optional but adds depth to the flavor.

5. Make the Sauce:

   • Add the heavy cream and chicken broth to the pan. Stir to combine and bring the mixture to a simmer. Let the sauce cook for 3-5 minutes, or until it thickens slightly.

   • Stir in the fresh lemon juice and adjust the seasoning with salt and pepper.

To Assemble:

6. Combine the Pasta and Sauce:

   • Add the cooked pappardelle to the skillet, tossing it gently in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

   • Gently fold in the cooked salmon, being careful not to break it up too much.

7. Serve:

   • Divide the pappardelle mixture among plates. Garnish with fresh parsley and a sprinkle of Parmesan cheese (if using).

Servings and Timing

• Servings: This recipe serves 4 people.

• Preparation Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

Variations

• Vegetarian Option: Replace the salmon with a plant-based protein like tofu or tempeh, and use vegetable broth instead of chicken broth.

• Other Mushrooms: While shiitake mushrooms add a unique flavor, you can substitute them with cremini or button mushrooms if you prefer.

• Spicy Kick: Add a pinch of red pepper flakes or a drizzle of hot sauce for some extra heat in the sauce.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat the pasta in a skillet over low heat, adding a splash of cream or broth to bring back some moisture. You can also reheat it in the microwave for 1-2 minutes.

FAQs

1. Can I use a different type of pasta?

Yes, you can substitute pappardelle with other pasta like fettuccine, tagliatelle, or even linguine. Adjust the cooking time as needed.

2. Can I use canned mushrooms instead of fresh shiitake mushrooms?

While fresh mushrooms provide the best flavor and texture, you can use canned mushrooms in a pinch. Just be sure to drain them well before cooking.

3. Can I make this dish ahead of time?

You can prepare the salmon and mushroom sauce in advance and store it separately in the refrigerator. When ready to serve, cook the pasta, reheat the sauce, and combine.

4. What can I serve with this dish?

This dish is hearty on its own, but it pairs well with a light side salad or roasted vegetables. Garlic bread also makes a great accompaniment.

5. Can I make this dish gluten-free?

Yes, you can use gluten-free pappardelle or another gluten-free pasta of your choice. Just make sure to follow the cooking instructions for the gluten-free pasta.

6. Can I freeze leftovers?

While pasta dishes with creamy sauces are best fresh, you can freeze leftovers for up to 1 month. Keep in mind that the texture may change slightly upon reheating.

7. How do I know when the salmon is fully cooked?

The salmon is fully cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.

8. Can I add more vegetables to this dish?

Absolutely! You can add spinach, peas, or even roasted bell peppers to the sauce for additional flavor and nutrition.

9. Can I make this dish without wine?

Yes, you can skip the white wine and use more chicken broth or vegetable broth. The wine adds depth of flavor, but the dish will still be delicious without it.

10. Can I make this dish dairy-free?

Yes, you can replace the cream with a dairy-free alternative like coconut cream or cashew cream, and use a dairy-free Parmesan cheese substitute.

Conclusion

Pappardelle with Salmon and Shiitake Mushrooms is a delicious and indulgent dish that’s perfect for a cozy dinner or a special meal. The creamy sauce, tender salmon, and earthy mushrooms all come together to create a satisfying and flavorful pasta dish. With a little time and effort, you can enjoy this elegant yet easy meal that’s sure to impress everyone at the table!

Pappardelle with Salmon and Shiitake Mushrooms

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• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: undefined
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Frying, Simmering
• Cuisine: Italian

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Description

Pappardelle with Salmon and Shiitake Mushrooms is a rich and comforting pasta dish that combines tender salmon fillets with earthy shiitake mushrooms in a creamy sauce. The wide ribbons of pappardelle perfectly complement the flavors of the fish and mushrooms, making this dish a satisfying and elegant option for dinner.

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Ingredients

• 12 oz pappardelle pasta
• 2 tablespoons olive oil
• 2 salmon fillets (about 6 oz each), skinless and boneless
• Salt and pepper to taste
• 1/4 cup all-purpose flour (for dredging)
• 2 cups shiitake mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for topping)

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Instructions

1. For the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water. Toss the pasta with a little olive oil to prevent sticking.
2. For the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, then cook for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and break into bite-sized pieces.
3. For the Sauce: In the same skillet, add the remaining tablespoon of olive oil. Cook the shiitake mushrooms for 4-5 minutes until tender. Add garlic and cook for 30 seconds. Pour in the white wine (if using) and let it reduce for 1-2 minutes.
4. Add the heavy cream and chicken broth to the skillet, stirring to combine. Bring to a simmer and cook for 3-5 minutes until the sauce thickens slightly. Stir in the fresh lemon juice and season with salt and pepper.
5. To Assemble: Add the cooked pappardelle to the skillet, tossing to coat in the sauce. If the sauce is too thick, add the reserved pasta water to loosen it. Gently fold in the cooked salmon.
6. Serve: Divide the pasta mixture among plates. Garnish with fresh parsley and grated Parmesan cheese if desired.

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Notes

For a spicy kick, add red pepper flakes to the sauce.Substitute pappardelle with fettuccine or linguine if needed.To make it gluten-free, use gluten-free pasta and ensure the broth is gluten-free.Feel free to add spinach, peas, or roasted bell peppers to the sauce for extra vegetables.This dish pairs well with a light side salad or roasted vegetables.

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Nutrition

• Serving Size: 1 plate
• Calories: 450
• Sugar: 3g
• Sodium: 400mg
• Fat: 23g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 70mg