Fresh Chickpea Pappardelle with Buttered Chanterelles, Thyme, and Wine {Gluten-Free}

Fresh pasta made from chickpea flour plays well with buttery wild mushrooms infused with thyme, white wine, gruyère and Parmesan.
Prep: 15 minutes
Cook: 15 minutes
Servings: 4 servings
Author: The Bojon Gourmet

Ingredients

For the pasta and mushrooms:

  • half a batch fresh chickpea pappardelle (or other fresh pasta of your choice), (about 11 ounces)
  • fine sea salt, as needed
  • 7 ounces chanterelles, (200 grams)
  • 7 ounces king oyster mushrooms, (200 grams)
  • olive oil, as needed
  • 1 medium shallot, peeled and sliced
  • 2 large cloves garlic, peeled and thinly sliced
  • 2 tablespoons unsalted butter, (1 ounce / 30 grams)
  • 1/4 cup dry white wine , (or vegetable stock)
  • 1 scant tablespoon fresh thyme leaves, (lemon thyme if you can get it)
  • a small handful of Italian parsley leaves
  • 1/2 cup grated aged gruyere (or more to taste), (2 ounces / 55 grams)
  • a good squeeze of lemon juice

For finishing the pasta:

  • shaved parmesan
  • black pepper
  • flaky salt
  • super good olive oil

Instructions

  • Fill a large soup pot with water, salt it generously (Italians say it should be as salty as the Mediterranean ocean), cover, and let it come to a boil while you prepare the vegetables.
  • Wipe any dirt off of the mushrooms with a damp cloth or paper towel (you can give them a brief rinse under running water if they're really dirtand trim away any tired or dirty ends. Cut the mushrooms into large pieces or thick slices, depending on their shape and how you want the finished dish to look. I like to be able to see the shapes of the different mushrooms.
  • Heat a thin film of olive oil in a wide skillet over medium heat and when it shimmers add a single layer of mushrooms. Cook until golden on the first side, then flip and cook on the second side until tender and golden, a few minutes on each side. Remove to a bowl and continue with the rest of the mushrooms.
  • When all the mushrooms are cooked, add the butter to the pan. When melted and foamy, add the shallots and garlic. Cook, stirring, until the shallots are tender, then add the thyme, white wine, and 1/4 teaspoon salt. Simmer to reduce a bit, scraping any good stuff up off of the bottom of the pan, then gently fold in the mushrooms, cooking just to heat through. Off the heat, stir in a squeeze of lemon juice.
  • Add the pasta to the pot of boiling water, give it a gentle stir to keep it from clumping together, and cook until tender, 3-4 minutes. Reserve a few tablespoons of the cooking water, and drain the pasta well. Place the pasta in a large bowl and drizzle with a tablespoon or two of olive oil, and the grated gruyere, tossing to coat. Gently fold in the mushroom sauce and the parsley. Taste for seasoning, adding salt if you feel the dish needs it. If the pasta looks dry, fold in a bit of the reserved pasta water.
  • Place the pasta on a platter or individual plates or bowls and top with a drizzle of olive oil, a good grating of black pepper, a sprinkle of flaky salt, a mess of shaved parmesan, and a few pretty parsley leaves. Serve immediately.
  • Leftover pasta keeps well, refrigerated airtight, for up to several days. It is especially tasty pan-fried in olive oil until the edges are crispy.

Notes

Get the chickpea pasta recipe here, or feel free to make this with any fresh pasta or variety of mushrooms that you like.
If you don't do wine, you can use a mild vegetable stock in its place. If you do do wine, have plenty on hand to wash down this bowl of deliciousness. I like something a little crisp tangy such as Sauvignon Blanc or Sancerre.
Leftover pasta, should you have any, is heavenly when pan-fried until crispy. 
Nutritional values are based on one of four servings.

Nutrition

Calories: 520kcal | Carbohydrates: 53g | Protein: 29g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 246mg | Potassium: 529mg | Fiber: 15g | Sugar: 9g | Vitamin A: 13.8% | Vitamin C: 10.4% | Calcium: 29.8% | Iron: 57.3%
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!