Pappardelle with Mushrooms, Butter, and Sage: The Secret to Flavorful Mushrooms and a Creamy Sauce Without Water
Today I bring you into my autumn world with a timeless classic, revisited with a touch that makes it irresistible: Pappardelle with Mushrooms, Butter, and Sage.
The main problem with this dish is that mushrooms release a lot of water during cooking.
This makes the sauce wattery, tasteless and prevents the butter and Parmesan from creating the necessary velvety creaminess.
I’ll reveal the secret to well-flavored mushrooms and perfect blending:
High Heat Mushrooms: You need to cook the mushrooms in a pan over very high heat and without initial seasoning for the first few minutes. This is crucial to quickly evaporate the water they release, concentrating the flavor.
Add the seasoning (butter and sage) only after the water has dried up.
Slow Blending: You achieve final creaminess off the heat with a slow emulsion of cold butter and pasta cooking water.
The starch contained in this water, combined with fat and residual heat, creates a velvety sauce.
With a few steps and my tips, you’ll bring to the table a first course that speaks of true flavors and perfect textures, ideal for Sunday lunch or to indulge yourself a bit.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for PAPPARDELLE WITH MUSHROOMS, BUTTER, AND SAGE
If you want to make fresh pasta at home, see how to do it here: FRESH EGG PASTA RECIPE.
- 14 oz fresh pasta (pappardelle, tagliolini)
- 10.5 oz champignon mushrooms
- 7 oz porcini mushrooms (or high-quality frozen)
- 5 tbsp butter
- 1 clove garlic
- 1 sprig sage (fresh about 6-8 leaves)
- to taste grated Parmesan
- to taste salt
- 1 pinch black pepper (optional for seasoning at the end)
Tools
- Kitchen Scale
- Pasta Pot
- Pan
Steps for PAPPARDELLE WITH MUSHROOMS, BUTTER, AND SAGE
Start by cleaning the mushrooms, a fundamental step for a good result. Use a damp cloth or brush to remove any earthy residue from the champignons and porcini. Avoid washing them under running water, as they absorb a lot of water and would lose flavor. Then slice them not too thinly, so they maintain a good consistency during cooking.
Pour a generous drizzle of extra virgin olive oil into a large non-stick pan. Add the garlic (you can leave it whole and remove it at the end, or chop it finely for a more intense flavor) and let it brown over low heat for about 4-5 minutes, until it is golden and fragrant. Add the sliced champignons and cook them for another 5 minutes, stirring occasionally, until they release their water.
Now it’s time to add the sliced porcini and fresh sage leaves to the rest of the seasoning. Adjust the salt and season with a generous grind of black pepper. Sauté everything for a couple of minutes over high heat, then lower the flame and continue cooking for another 15 minutes, stirring occasionally, until the mushrooms are tender and well-flavored. If necessary, you can add a tablespoon of hot water to prevent sticking.
Meanwhile, bring plenty of lightly salted water to a boil in a large pot. Dip the pappardelle and cook them following the times indicated on the package, making sure to drain them when they are still al dente. Remember to save a ladle of pasta cooking water; it will be precious for blending!
Drain the pappardelle and add them directly to the pan with the mushroom seasoning. Turn the heat to maximum, and if necessary, pour some of the reserved cooking water. Sauté the pasta for a couple of minutes, stirring vigorously so that the pappardelle perfectly blend with the seasoning and absorb all the flavors.
Turn off the heat. Add the cold butter in pieces and the grated Parmesan Reggiano. Blend with care and decision, stirring the pasta until the butter has completely melted, creating a wrapping cream that will shine the pappardelle. Serve your Pappardelle with Mushrooms, Butter, and Sage immediately, hot, garnished with some fresh parsley leaves or another sprinkle of Parmesan, if desired!
Notes on Ingredients and Substitutions:
Mushrooms: I used champignons and porcini for a mix of textures and flavors, but you can also use other mixed wild mushrooms (chanterelles, honey mushrooms, poplar mushrooms) for a more intense flavor. If you can’t find fresh mushrooms, frozen ones (especially porcini) are a great alternative, as long as they are of good quality. In an emergency, rehydrated dried mushrooms can also give a great aroma, but remember to strain the soaking water well to remove any earthy residues.
Pappardelle: Egg pappardelle are perfect for their porosity that captures the seasoning, but you can replace them with similar fresh pasta cuts like tagliatelle, fettuccine, or even maltagliati. Alternatively, dry pasta works well too, as long as it’s wide format.
Butter: Use good quality butter, it will make a difference in blending and final taste.
Sage: Fresh sage is irreplaceable for its aroma, but if you don’t have it, a pinch of fresh thyme or marjoram could give a different but interesting aromatic touch.
Parmesan Reggiano: A good DOP Parmesan is essential for saltiness and creaminess. If you prefer, a good Grana Padano will still be a great alternative.
Storage:
Pappardelle with Mushrooms, Butter, and Sage is a dish that expresses its best when freshly prepared. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 1 day. To reheat, add a tablespoon of hot water or vegetable broth and sauté in a pan for a few minutes, until they are hot again and the seasoning has rehydrated. Freezing is not recommended.
Recipe Alternatives and Variations:
This recipe is a wonderful base for many customizations!
Pappardelle with Mushrooms and Sausage: For a more robust dish, add 150g of crumbled and browned sausage along with the garlic before adding the mushrooms.
White Wine Touch: Deglaze the mushrooms with half a glass of dry white wine after adding the porcini. Let the alcohol evaporate before continuing cooking.
Pappardelle with Mushrooms and Cream (without butter): If you prefer a creamier texture and want to reduce the butter, you can add 100ml of fresh cooking cream (or vegetable cream) in the last minutes of cooking the mushrooms before adding the pasta.
Extra Flavors: A pinch of freshly grated nutmeg at the time of blending can enhance the flavor of the mushrooms and butter. Some fresh chopped parsley at the end will add a touch of color and freshness.
Pappardelle with Porcini Mushrooms (without champignons): If you want a purer porcini flavor, eliminate the champignons and use 500g of only porcini mushrooms (fresh or frozen).
Usage and Pairings:
This dish is a rich and complete first course, which can be served as a single dish in an informal lunch or as the main course in an autumn dinner.
Wine: It pairs beautifully with light and fragrant red wines such as a Pinot Noir from Oltrepò Pavese, a Rosso di Montalcino, or a Dolcetto d’Alba. If you prefer a white, an oaked Chardonnay or a Vermentino di Gallura will do just fine.
Side: You can accompany it with a light and crisp green salad to balance the richness of the dish.
Before or After: Being such a satisfying dish, it doesn’t require large appetizers before. Maybe a small toast with mushroom pâté or a light cheese board. As a dessert, something fresh and not too heavy, like a seasonal fruit salad or a sorbet.
Origins and History of the Recipe:
Pappardelle is a typical pasta format from Tuscany, whose name comes from the verb ‘pappare’, meaning to eat with gusto. They are traditionally associated with game sauces (wild boar, hare) or rich and flavorful seasonings. The combination with mushrooms is a classic of Italian cuisine, especially in wooded regions like Tuscany, Umbria, or Piedmont, where mushroom foraging is a real tradition. The combination of mushrooms, butter, and sage is a classic that celebrates the richness of autumn flavors and the simplicity of the ingredients, enhancing their aroma to the maximum. Butter and sage, in particular, are a very common duo in northern Italian cuisine to dress fresh pasta and gnocchi, and they pair divinely with the earthy quality of mushrooms.
Want a Secret for Even More Flavorful Mushrooms?
A small chef’s trick to intensify the flavor of your mushrooms is not to overcrowd them in the pan. Cook them in batches if your pan isn’t big enough. This way, the mushrooms won’t release too much water all at once but will brown well, developing that golden crust and toasted flavor that makes the difference! If you want an extra ‘umami’ touch, you can add a teaspoon of concentrated tomato paste during the mushrooms’ cooking; it will dissolve in the seasoning without altering its color.
FAQ (Questions and Answers)
1. Can I use only champignon mushrooms?
Sure! If you can’t find porcini, you can use only 500g of champignon mushrooms. The flavor will still be great, though less intense and ‘woodsy’. You can enhance it with a teaspoon of rehydrated dried porcini mushrooms finely chopped to compensate.
2. Can pappardelle be made in advance?
Yes and no. The mushroom seasoning can be made in advance and stored in the fridge for one day. When serving, reheat the seasoning, cook the pappardelle al dente, and blend them immediately. Fresh pasta, in particular, is always best enjoyed freshly made.
3. How do I clean mushrooms without ruining them?
Always use a clean damp cloth or a special mushroom brush. Pass them gently over the surface to remove dirt. If necessary, you can slightly scrape the stem’s base with a little knife. Avoid running water because mushrooms are like sponges and absorb water, losing flavor and texture.
