October 17, 2021

Pappardelle, Sage and Mushroom Pasta

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 and 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.

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 and serving 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.

Soon Shitakes and Chantrelles followed, and eventually, Daikon and Hen Of The Woods and Lobster Mushrooms that I was told 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.

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 depending 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 and may change your mind about the fungi.

Pappardelle, Sage and Mushroom Pasta

Pappardelle, Sage and Mushroom Pasta

Yield: Serves 2 generously


  • 1 pkg fresh pappardelle
  • 4 Tbsp unsalted butter
  • 1 cup R & R Cultivated wild mushroom mix
  • 2 large cloves minced garlic
  • 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


    1. Bring a large pot of heavily salted water to a boil.
    2. 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.
    3. 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.
    4. 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.


This dish comes together fairly fast so you are going to want to gather all your ingredients before you start.

Photo by Eaters Collective

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