Porcini Pappardelle with Brown Butter and Sage
Large Boletus edulis porcini mushroom growing on forest floor in Spessart Nature Park, Germany
Young porcini mushroom with rounded brown cap emerging from leaf litter
Porcini mushroom showing white pore surface underneath the cap
Mature Boletus edulis specimen showing classic brown cap and thick white stem with reticulation
Porcini mushroom in Dutch botanical garden showing bulbous stem base
Porcini is one of the few wild mushrooms that is genuinely better than anything you can buy in a store. The flavor is deep, nutty, almost meaty. Italians have been pairing it with wide pasta and brown butter since forever, and for good reason. The brown butter amplifies the earthiness, and sage adds a savory bite that keeps it from getting too heavy.
Ingredients
- 250g fresh porcini (or 40g dried, rehydrated in hot water for 30 min)
- 400g pappardelle pasta
- 80g unsalted butter
- 8-10 fresh sage leaves
- 2 cloves garlic, thinly sliced
- 60g Pecorino Romano, grated
- Squeeze of lemon juice
- Salt, black pepper, flaky sea salt for finishing
Method
- 1
If using fresh porcini, slice them about 1cm thick. If dried, drain and reserve the soaking liquid (gold for sauces).
- 2
Cook pappardelle in well-salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- 3
While pasta cooks, melt butter in a large skillet over medium heat. Let it foam and start to turn golden brown (about 3-4 minutes). The moment it smells nutty, add sage leaves. They'll crackle and crisp in about 30 seconds.
- 4
Add garlic slices and porcini to the brown butter. Saute for 3-4 minutes until mushrooms are golden at the edges.
- 5
Add drained pasta to the skillet with a splash of pasta water. Toss everything together, adding more pasta water as needed until you have a silky, glossy sauce.
- 6
Finish with lemon juice, Pecorino, and flaky salt. Serve immediately.
Forager's tip
If you find fresh porcini with worm holes (common in older specimens), slice them and check the tubes. A few small holes are fine; heavily infested ones should be discarded or dried at high heat to kill larvae.
What it tastes like
Porcini has the deepest, most intensely nutty flavor of any mushroom. Think roasted hazelnuts meets beef broth. The brown butter and sage amplify this into something almost overwhelmingly savory. The texture is dense and satisfying, like a well-cooked potato.
Where to find Porcini in the wild
Based on reported sightings worldwide
One of the most widespread edible mushrooms on Earth. Native across Europe (especially Italy, France, Germany, Scandinavia, Poland, Russia), throughout temperate North America, and across parts of Asia. Introduced to the Southern Hemisphere through f... Full species guide →
Found something in the wild you can't identify? Try Orangutany, it can ID mushrooms from a photo.