Thanksgiving Mushroom Ragout with Pappardelle and Sage Brown Butter Sauce


Mushroom Ragout with Pappardelle and Sage Brown Butter Sauce Ingredients: - 12 oz pappardelle pasta - 8 tbsp unsalted butter - 6 fresh sage leaves - 3/4 lb assorted mushrooms (cremini, shiitake, oyster) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup chicken or vegetable broth - 1/4 cup heavy cream - Salt and pepper to taste


  1. Begin by preparing your ingredients

chop the onion, mince the garlic, clean and slice the mushrooms, and roughly chop the sage leaves. 2. Cook the pappardelle according to package directions in a large pot of salted boiling water until al dente. Drain and set aside. 3. In a separate pan, melt the butter over medium heat. Add the sage leaves and cook for about 1 minute, or until they become crispy but not burnt. Remove the sage leaves from the butter using a slotted spoon and set them aside on paper towels to drain any excess oil. 4. Increase the heat to high and add the sliced mushrooms to the browned butter. Cook for 5 minutes, stirring occasionally, until the mushrooms are golden brown and any liquid has evaporated. 5. Reduce the heat back down to medium and add the chopped onions to the pan with the mushrooms. Cook for another 5 minutes, or until the onions are softened and translucent. 6. Stir in the minced garlic and cook for an additional minute, being careful not to let it burn. 7. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Allow it to reduce slightly for about 5 minutes. 8. Stir in the heavy cream and season with salt and pepper to taste. Let the ragout simmer for another 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly. 9. Toss the cooked pappardelle pasta into the ragout and mix well so that all of the noodles are coated in the sauce. 10. Serve immediately, garnished with the crispy sage leaves. Enjoy!