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Savory Brown Butter Mushroom Sage Pappardelle

brown butter mushroom sage pappardelle - featured image
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A quick and easy pasta dinner featuring wide ribbons of pappardelle tossed in a nutty brown butter sauce with earthy mushrooms and crispy fresh sage leaves. This comforting yet sophisticated dish is perfect for cozy weeknights.

Ingredients

Scale
  • 8 oz (225 g) pappardelle pasta
  • 6 tbsp (85 g) unsalted butter
  • About 12 fresh sage leaves
  • 10 oz (280 g) mixed mushrooms (cremini, shiitake, oyster)
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • Freshly ground black pepper, to taste
  • Sea salt, for seasoning pasta water and dish
  • About ½ cup (50 g) freshly grated Parmesan cheese (optional)
  • 1 tbsp olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 tablespoon of sea salt once boiling. Cook pappardelle according to package instructions until al dente (7-9 minutes for dried, 2-3 minutes for fresh). Reserve ½ cup (120 ml) pasta water before draining.
  2. While pasta cooks, clean mushrooms with a damp cloth and slice into ¼-inch (6 mm) thick pieces. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Add chopped shallot and sauté for 2 minutes until translucent but not browned.
  4. Add minced garlic and sauté for 30 seconds, watching closely to avoid bitterness.
  5. Add mushrooms to skillet and cook, stirring occasionally, for 6-8 minutes until they release moisture and start to brown. Season lightly with salt and pepper. Add a splash of reserved pasta water if mushrooms seem dry.
  6. Remove mushrooms from skillet and set aside. Wipe out skillet if needed.
  7. In the same skillet, melt unsalted butter over medium heat. Stir frequently. After 3-4 minutes, butter will foam and then turn golden brown with a nutty aroma. Watch closely to avoid burning.
  8. Add fresh sage leaves to brown butter. Crisp them for 1-2 minutes, then remove with a slotted spoon and set aside on paper towels.
  9. Return cooked mushrooms to the brown butter sauce and stir to combine. Warm through for 1-2 minutes.
  10. Add drained pappardelle to skillet and toss gently to coat evenly with sauce. Add reserved pasta water as needed to loosen sauce.
  11. Season with freshly ground black pepper and additional salt if needed. Toss again.
  12. Serve immediately topped with crispy sage leaves and a generous sprinkle of freshly grated Parmesan cheese.

Notes

Watch the butter closely when browning to avoid burning. Crisp sage leaves separately and add at the end to maintain texture. Reserve pasta water to loosen sauce as needed. For vegan option, substitute butter with vegan margarine and omit or replace Parmesan with plant-based cheese.

Nutrition

Keywords: brown butter, mushroom, sage, pappardelle, pasta, easy dinner, homemade pasta, savory, quick meal

Find it online: https://blingbite.com/savory-brown-butter-mushroom-sage-pappardelle-recipe-easy-homemade-pasta-dinner/