Autumn is undoubtedly one of the most picturesque seasons of the year. Its warm colors, crisp air, and cozy atmosphere inspire us to slow down and enjoy comforting meals at home. It’s also the perfect time to enjoy one of nature’s finest gifts—porcini mushrooms.
If you love foraging, you know the excitement of finding fresh porcini in the forest. Their aroma is deep, earthy, and unmistakable, and they bring incredible flavor to any dish.
In this recipe, the porcini takes center stage, supported beautifully by French green lentils. The lentils replace the meat without compromising richness—they add body, depth, and a subtle nuttiness that makes the ragù feel hearty and satisfying.
This dish is both comforting and elegant: a warm, thick, fragrant ragù paired with tender homemade pappardelle and a generous sprinkle of Parmesan. It’s everything you could want on a cool autumn evening.
We hope this recipe becomes a favorite in your home—whether you’re a mushroom lover, a pasta enthusiast, or simply someone who enjoys exploring seasonal flavors
Photos by: Ivan Vandov
Cast Iron by: Petromax Germany
Pappardelle with Porcini Mushroom Ragù & French Green Lentils
Ingredients
Instructions
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Cook the lentils in salted water until tender; drain and set aside.
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Slice the porcini mushrooms and sauté them in olive oil. Remove and set aside.
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Finely chop the garlic, shallots, carrots, and celery. Sauté them in the same pan with a bit more olive oil.
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Add the tomato paste, canned tomatoes, and red wine. Cook over medium heat until slightly reduced.
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Pour in the porcini broth and let the mixture simmer on low heat until reduced by half. Add the cooked lentils and parsley. Continue to cook until the ragù thickens.
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Cook the fresh pappardelle in salted boiling water for 2–3 minutes. (You can fing our recipe for fresh homemade pasta dough HERE)
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Reserve 100 ml of the pasta water and add it to the sauce along with the cooked pasta.
Toss gently and serve with grated Parmesan.
