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Brown Butter Pappardelle With Mushrooms & Sage

Make Your Day With Pappardelle Difficulty: ★★★★★ Required Patience: ★★★★★

If you love pasta, mushrooms, fresh herbs, butter, and cheese this is the dish for you! I've been a pappardelle fan since discovering it fresh from it's birthplace in Tuscany, Italy. Pappardelle al Cinghiale (wild boar sauce) found me craving seconds and thirds - it's that good! In this easy-to-make recipe, we combine buttery ribbons of pasta with sage, and cheese to create a unique mushroom-y dish to remember. It's remarkably easy to make and will likely leave a lasting impression that will have you making it again. Do not expect leftovers! 🇮🇹 🇮🇹 🇮🇹

Time To Prepare:

30-45 minutes

Foodie Tips:

  • A few words about pasta... "Al dente" means "to the tooth" in Italian, which means you want the pasta to be a bit firm (not soggy) still when bitten. This is a dish best served fresh so prepare the pasta when you're ready to enjoy it.

  • This pappardelle dish pairs remarkably well with our homemade ciabatta recipe that we recently featured.


1 Stick (8 Tablespoons) Or More  | Unsalted Butter (Falfurrias Brand Is My Family's Go-To Butter) 7 Cloves  | Fresh Garlic, Minced 7 Tablespoons  | Fresh Sage, Minced

2 ½ Cups | Cremini Mushrooms, Thinly Sliced

¼ Teaspoon  | Kosher Salt

¾ Pound (12 Ounces)  | Pappardelle (Fresh is Best)

3-4 Ounces (+ More To Serve)  | Pecorino Romano or Parmigiano Reggiano Cheese, Freshly Grated 2 Teaspoons  | Fresh Lemon Juice To Serve  | Fresh Cracked Pepper And Kosher Salt

What To Do:

1. In a medium-sized sautée pan, brown the butter over medium heat, stirring frequently. You'll know it's properly browned when it turns light brown and develops a nutty smell (but not burned). 2. Add the garlic and sage. Cook for 1 minute and enjoy the fresh fragrance! 3. Bring a pot of boiling water to boil. While the water is beginning to boil, head on to step 4. 4. To the simmering pan add the mushrooms and salt. Cook until the mushrooms are browned and the edges are crispy - about 8 minutes. 5. Add the pappardelle to the boiling water and prepare it according to the package instructions. Reserve ½ cup of the water then drain the pasta and set it aside. 6. When the mushrooms are ready add the pasta and gently toss things together making sure not to break the pappardelle. 7. Add the cheese and toss gently. Add ¼ cup of the reserved pasta water (from above). As the ingredients mingle your pappardelle will become creamy. If you desire a thinner sauce, add the remaining water a tablespoon at a time until you reach your desired thickness. 8. To serve: transfer to a serving bowl and top with the fresh lemon juice. Sprinkle with some cracked fresh pepper and kosher salt. Add more cheese on top because who doesn't love a cheesy ending? Buon appetito!

Joe Paul Reider

Joe Paul Reider

Home Style Austin Founder Austin Realtor® Keller Williams Realty

Email: Mobile: 512-222-3302 Web:

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