The Pasta: I prefer using dried egg noodle pappardelle for this recipe because they have a nice flavour and a good bite to them. You can also use this sauce with dried penne or rigatoni. If you have the time, making home made pappardelle is delicious as well!
The White Wine: Always use a wine that you like to drink so that you can enjoy it with the meal. I like to cook with a nice pinot grigio.
The mushrooms: I use portobello, shiitake and cremini. You can also use oyster, porcini and chanterelles but these variations of mushrooms aren’t always readily available at the market. Be sure to de-stem and clean your mushrooms well. I added two images below to show you how I do it.
The Herbs: I use rosemary and thyme. You can use one or both. Both of them add a really nice flavour to this sauce.
The Pots & Pans: I cook my sauce in a deep large skillet to allow more surface area for the mushrooms to cook. Boil the pasta in a nice deep large pot with heavily salted water.