I never liked mushrooms as a kid. It was likely because we were eating the boring white button mushrooms that don’t have much flavor. They always come with a healthy amount of “dirt” or “Peet Moss” on them. In any case, I didn’t like them. Now I love things like this Pappardelle, Sage, and Mushroom Pasta, and especially enjoy making Pappardelle Sage and Mushroom Pasta when I cook at home.
As an adult, it took me a while to go back for a second analysis of mushrooms. I wouldn’t pick them out when they were in dishes, but I wasn’t asking for them on pizza or anything. Then the ’90s hit, and we all started grilling Portabella Mushrooms. We served them on a crusty baguette slathered with olive oil, goat cheese, spinach, and roasted red peppers. That flavor combination was hearty and meaty and was my gateway back into the world of mushrooms. For instance, recipes like Pappardelle Sage and Mushroom Pasta showcase how delicious mushrooms can be.
Watch me make it Pappardelle, Sage and Mushroom Pasta here:
Soon Shitakes and Chantrelles followed, and eventually, Daikon and Hen Of The Woods and Lobster Mushrooms. I was told these taste just like Lobster when sauteed in butter. In case you are wondering, they don’t. But when anything is sauteed in butter, it’s worth eating, and these were no exception. I liked the meaty texture of the Lobster mushroom. Notably, the variety in mushrooms brings out unique textures in Pappardelle Sage and Mushroom Pasta.
Where mushrooms have won me over completely is in pasta dishes sauteed in butter with sage that gets crispy. Each pile of pasta is topped with a snowy white pile of shredded Parmesan cheese, salt, and freshly cracked black pepper. This pasta dish makes use of fresh pappardelle that you can make or buy. It depends on how ambitious you are. Keep your ears peeled for the new Makers of MN podcast I did with R & R Cultivation. These Minnesota mushroom guys are cultivating over 11 different types of mushrooms. They may change your mind about the fungi. In conclusion, dishes like Pappardelle Sage and Mushroom Pasta truly highlight the depth of flavor mushrooms can offer.
If you love Pasta try some of these other recipes from my site:
Have you heard about the benefits of using Dry Pasta in your pasta dishes?
- Slow drying allows the pasta to retain more of its natural flavor and aroma, resulting in a more satisfying taste.
- The slow, gentle drying process helps create a firmer, more “al dente” texture, which is more pleasant to eat.
- The slow drying process allows the gluten structure to remain relaxed, which can make the pasta easier to digest.
- Some people find that slow-dried pasta is lighter on their stomach compared to mass-produced pasta.
- Better Sauce Absorption: The slow drying process creates a pasta that evenly absorbs water during cooking, ensuring that the pasta cooks evenly and absorbs sauce, making it perfect for Lemony Creamy Pasta.
Pappardelle, Sage and Mushroom Pasta
Ingredients
- 1 pkg fresh pappardelle
- 4 Tbsp unsalted butter
- 1 cup R & R Cultivated wild mushroom mix
- 2 large garlic cloves minced
- 1 Tbsp minced sage with a 6-8 medium leaves left whole for visual interest
- 1 Tbsp fresh chopped parsley
- 2 tsp cooking Sherry
- 1/3 cup finely grated parmesan cheese
- Salt and Freshly Cracked Pepper
Instructions
- Bring a large pot of heavily salted water to a boil.
- In a large non-stick frying pan over medium heat, add your garlic, sage, and butter. Cook until the garlic is fragrant and the butter begins to brown. Add your wild mushrooms and sherry. Cook until the mushrooms have softened about 5-8 minutes.
- Meanwhile, throw your fresh pasta into the boiling water and cook until al dente. Strain the water from the noodles and add to the butter mixture and toss to coat well and evenly.
- Divide the pasta equally into two pasta bowls. Sprinkle each with fresh parsley, a generous helping of finely grated Parmesan, and salt and pepper. Serve.
