Creamy Three Mushroom Pappardelle Recipe

Ingredients For Creamy Three Mushroom Pappardelle Recipe

• 4 tablespoon Olive oil, divided
• 8 ounce Oyster mushrooms, halved
• 8 ounce Shiitake mushrooms, destemmed and sliced
• 4 ounce Brown beech mushrooms
• 1 pound Button mushrooms, halved, divided
• 1 tablespoon Fresh thyme leaves
• 1 teaspoon Salt, to taste
• 2 Garlic cloves, minced
• 2 Shallots, sliced thinly
• 1 tablespoon Minced sage leaves
• 0.25 cup Brandy
• 2 tablespoon Unsalted butter
• 2 tablespoon All purpose flour
• 2 cup Vegetable stock
• 1.5 cup Heavy cream
• 0.5 cup Shredded parmesan cheese, plus more for serving
• 0.5 cup Shredded asiago cheese
• 8 ounce Pappardelle pasta
• 0.25 cup Toasted pine nuts