Best pappardelle with mushrooms and sage in Senoia, GA

Served at Revolution, on the pasta menu.

Pappardelle with Mushrooms and Sage

$22.00

Fresh house made Pappardelle tossed with mushrooms, sage and creamy goat cheese sauce. Finished with truffle oil.

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Where this dish comes from

Mushrooms sauteed in garlic and butter appear in some form throughout northern and central Italian cooking — from the wild porcini of Tuscany and Umbria to the cultivated cremini of the Po Valley. The technique is essentially unchanged across centuries: hot fat, dry mushrooms, high heat until golden, garlic added after the moisture has evaporated. As a side dish, sauteed mushrooms are one of the most versatile accompaniments in the Italian-American kitchen — they pair equally well with steak, chicken, fish, and pasta.

Make pappardelle with mushrooms and sage at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

Sauteed Mushrooms

1 lb mixed mushrooms (cremini and shiitake), cleaned and sliced
2 tbsp olive oil
2 tbsp Italian Garlic Butter
3 cloves garlic, sliced
3 sprigs fresh thyme
Salt, cracked black pepper

Heat a wide pan over very high heat until smoking. Add mushrooms -- no oil yet. Leave them alone 3-4 minutes as their moisture releases and evaporates.
Once the pan is dry and mushrooms begin to color, add olive oil and Italian Garlic Butter.
Add garlic and thyme. Toss until mushrooms are golden and caramelized.
Season with salt and pepper. Serve immediately.

Cheffy’s note

The mushrooms must be completely dry and the pan must be very hot. Any moisture in the pan steams the mushrooms rather than searing them, and they never develop the deep golden color that makes them worth eating. Add the garlic butter after the mushrooms have browned — add it at the start and the butter burns before the mushrooms are done. The picked parsley leaves are a finishing garnish, not a seasoning: scatter them at the last moment so they stay fresh.