# What You Need:
→ Pasta
01 - 12 ounces pappardelle
→ Mushrooms & Aromatics
02 - 1.5 pounds mixed mushrooms (cremini, shiitake, button), sliced
03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh thyme leaves
→ Sauce
08 - 0.5 cup dry white wine
09 - 2 cups vegetable broth
10 - 1 cup heavy cream
11 - 0.5 cup grated Parmesan cheese
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - Fresh thyme sprigs
14 - Additional Parmesan cheese
# Steps:
01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat. Add onion and cook until softened, approximately 3 minutes.
02 - Add mushrooms and sauté until they release their juices and begin to brown, 6 to 8 minutes.
03 - Stir in garlic and thyme, cooking for 1 minute until fragrant.
04 - Pour in the white wine, scraping up any browned bits from the pan bottom, and simmer for 2 minutes to reduce slightly.
05 - Add pappardelle, vegetable broth, and a generous pinch of salt. Stir to combine, ensuring pasta is mostly submerged.
06 - Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until the pasta is al dente and most liquid is absorbed, 10 to 12 minutes.
07 - Pour in heavy cream and Parmesan. Stir well and cook for 2 to 3 minutes until sauce thickens and coats the pasta. Adjust seasoning with salt and pepper.
08 - Serve immediately, garnished with extra Parmesan and fresh thyme sprigs.
