Save A cozy, autumn-inspired pasta dish featuring earthy wild mushrooms, savory brown butter, fresh herbs, and a touch of parmesan for a comforting, gourmet meal.
I first made this pasta on a crisp fall evening and was amazed by how the combination of wild mushrooms and brown butter filled my kitchen with unbeatable aromas and warmth.
Ingredients
- Pasta: 400 g (14 oz) dried pappardelle or tagliatelle
- Wild Mushrooms: 500 g (1.1 lbs) mixed wild mushrooms (such as chanterelle, cremini, shiitake, oyster), cleaned and sliced; 2 tbsp olive oil; 2 tbsp unsalted butter
- Brown Butter Sauce: 80 g (⅓ cup) unsalted butter; 2 cloves garlic, finely sliced; 1 small shallot, finely diced; 1 tbsp fresh thyme leaves; 1 tbsp fresh sage leaves, chopped; 50 ml (¼ cup) dry white wine (optional); Salt and freshly ground black pepper, to taste
- To Serve: 50 g (½ cup) freshly grated parmesan cheese; 2 tbsp chopped fresh parsley; Zest of 1 lemon
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 120 ml (½ cup) of pasta water, then drain.
- Sauté the Mushrooms:
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add mushrooms and sauté until golden brown and any liquid has evaporated, about 7–8 minutes. Season with salt and pepper. Remove mushrooms from skillet and set aside.
- Make Brown Butter:
- In the same skillet, add 80 g butter. Cook over medium heat, swirling occasionally, until butter foams and turns deep golden brown with a nutty aroma, about 3–4 minutes.
- Add Aromatics:
- Add garlic, shallot, thyme, and sage to the brown butter, frying gently for 1 minute until fragrant.
- Deglaze (Optional):
- If using, pour in the white wine and simmer for 1–2 minutes until slightly reduced.
- Combine Mushrooms and Sauce:
- Return mushrooms to the skillet and toss to coat in the brown butter sauce.
- Toss Pasta:
- Add cooked pasta to the skillet along with reserved pasta water. Toss well to combine, adding more pasta water as needed for a silky sauce.
- Finish & Serve:
- Remove from heat. Stir in half the parmesan and parsley. Adjust seasoning with salt, pepper, and lemon zest. Serve immediately garnished with remaining parmesan and parsley.
Save This wild mushroom pasta has become a staple for family dinners during fall, bringing everyone together around the table for a cozy, satisfying meal.
Required Tools
Large pot, large skillet, chef’s knife, cutting board, wooden spoon or spatula, microplane or zester
Diet & Category
Main dish, vegetarian, Italian-inspired, yields 4 servings, medium difficulty
Serving Suggestions
Pair with a crisp Chardonnay or Pinot Noir for a restaurant-worthy dinner at home.
Save This fall pasta is simple yet luxurious and will impress any guest at your autumn table. Enjoy every bite while it's warm!
Kitchen Guide
- → What types of wild mushrooms can I use?
Use chanterelle, cremini, shiitake, oyster, or any favorite mix. Substitute with portobello if needed.
- → How do I make brown butter?
Melt butter over medium heat, swirling until it foams and turns deep golden brown with a nutty aroma.
- → Can I add wine to the sauce?
Yes, a splash of dry white wine adds depth and acidity. Simmer until slightly reduced before combining.
- → How do I prevent pasta from sticking together?
Cook in plenty of salted water and toss with reserved pasta water and brown butter for a silky sauce.
- → What cheeses work best for finishing?
Freshly grated parmesan gives a classic finish. Pecorino may be used for a sharper flavor.
- → Can I make this dish vegan?
Use vegan butter and cheese alternatives, and omit or swap dairy ingredients as needed.