Mushrooms with Pappardelle Pasta and Burrata Cheese

A hearty main course, Mushrooms with Pappardelle Pasta and Burrata Cheese satisfies with a soothing mélange of textures. Fried sage leaves offer a crisp counterpoint to soft strands tossed in a light sauce made with garlic, Madeira, lemon juice, and fresh herbs. Cremini, button, and portobello mushrooms, cooked in olive oil until browned and tender, nestle among the ruffles of pasta alongside creamy morsels of a specialty Italian cheese formed from bits of unspun mozzarella.

Mushrooms with Pappardelle Pasta and Burrata Cheese
Make 6 servings
  • 2 (8-ounce) packages pappardelle pasta
  • 2 tablespoons olive oil
  • 1 (8-ounce) package sliced cremini mushrooms
  • 1 (8-ounce) package sliced button mushrooms
  • 1 (8-ounce) package sliced portobello mushrooms
  • 6 tablespoons butter
  • 4 cloves garlic, minced
  • ¾ cup dry white wine
  • 2 tablespoons fresh lemon juice
  • ¼ cup heavy whipping cream
  • 3 tablespoons sliced fresh basil
  • 2 tablespoons sliced fresh sage
  • 1 tablespoon minced fresh thyme
  • Salt
  • Pepper
  • 1 (4.4-ounce) package Burrata cheese
  • Fried Sage Leaves (recipe follows)
  1. Cook pasta according to package directions; drain and keep warm.
  2. In a large nonstick skillet, heat olive oil over medium-high heat; add cremini, button, and portobello mushrooms. Cook, stirring occasionally, until mushrooms are browned and tender. Remove from skillet and keep warm. Wipe skillet clean.
  3. In same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds. Add wine and lemon juice; cook until mixture is reduced by half. Stir in cream and cook for 5 minutes. Return mushroom mixture to skillet; toss with hot cooked pasta, basil, sage, and thyme. Season with salt and pepper to taste.
  4. Divide pasta mixture among 6 shallow bowls. Drain Burrata, and tear into pieces over pasta. Top with Fried Sage Leaves.

Fried Sage Leaves
  • 3 tablespoons olive oil
  • 1 (1-ounce) package fresh sage, separated into leaves
  1. Heat olive oil in a large skillet over medium-high heat. Add sage leaves, and cook until crisp, about 1 minute. Let drain on paper towels.

Discover an abundance of mushroom recipes in the October 2019 issue, available at

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