Name: Porcini and Pumpkin Pappardelle
Yield: 4 Servings
Cuisine: American
Ingredients: ½ cup grated Parmesan cheese; Salt and freshly ground black pepper; 3 to 4 cups chicken broth; Pinch of nutmeg; 6 cups fresh cheese pumpkin, ends trimmed, seeds and pulp removed, cut into ½-inch cubes, about 24 ounces (see note); ¼ cup chopped fresh flat-leafed parsley plus 2 tablespoons for garnish (optional); 2 tablespoons unsalted butter; 3 tablespoons olive oil, divided; 1 teaspoon minced fresh thyme or marjoram; 12 ounces dried or fresh pappardelle pasta; 1 pound fresh porcini mushrooms, sliced; 1 large yellow onion, chopped, about 8 ounces

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

My friend Alfredo introduced me to his secret porcini patch here in the woods of East Hampton. The first time we went, I got a eight specimens of wild Boletus edulis, a satisfying number for a novice mushroom hunter. Subsequent trips have not been as productive. Alfredo’s “secret” spot turned out not to be so secret; usually, there was evidence of recent harvesting. In this pasta dish, the pumpkin creates an unctuous backdrop that lets the mushroom flavor shine. You can use fresh pap