Crispy Chestnut Mushrooms + Lumache Butter Sage Pasta

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Crispy Chestnut Mushrooms + Lumache Pasta in Brown Butter Sage Sauce

Warm nutty rust colored chestnut mushrooms are pan fried till crisp and tossed in a super simple sage and brown butter emulsion. The chestnut mushrooms soak up so much flavor yet remain crispy after being cooked down. A touch of salty nutty Parmigiana Reggiano and a few spoons of starchy pasta water create a silky sauce that comes together in minutes. I used Lumache pasta but any short tubby, tubular pasta will work well. While quick to make, this delicious bowl of pasta doesn’t lack in the flavor department. You’ll be sure to love this comforting mushroom pasta!

Don’t get these stalky, brown-rusty colored little chestnut mushroom confused with white button mushrooms or baby bella mushrooms. which sometimes get misnamed as chestnut mushrooms because of their shape.

Crispy Chestnut Mushrooms + Lumache Pasta in Brown Butter Sage Sauce

  • Serving: Makes about 2 servings

Ingredients:

  • 1 1/2 cup of dry lumache pasta (4 ounces or 115g)

  • 1 pound of chestnut mushrooms (if you can’t find these you can sub beech mushrooms)

  • 1 teaspoon of oil

  • 3-4 tablespoons butter

  • 8-10 fresh sage leaves

  • 1/3 cup of shredded parmigiana reggiano

  • 1/4 - 1/2 cup of pasta water

  • Salt

  • Fresh black pepper

Method:

  1. Salt your water and boil the pasta according to the directions on the box.

  2. While the pasta is boiling, heat up a large sauté pan on medium high heat and add oil until shiny. Once the oil is shimmering, toss in the chestnut mushrooms.

  3. Let the chestnut mushrooms crisp up, stirring occasionally, for about 3-5 minutes.

  4. Once the mushrooms are crispy, season them with a little bit of salt and pepper.

  5. Reduce the flame to medium low and add the butter. Crush the sage leaves in your hand to bring out the oils and then toss them in the pan. Cook the mushroom mixture until the sage leaves look wilted and the mixture is aromatic.

  6. While the pasta finishes cooking in the last few minutes, spoon in a few tablespoons of pasta water at a time to the mushroom mixture.

  7. Increase the flame to medium on the mushroom skillet and add grated parmigiana Reggiano. Stir everything so that the butter, cheese and pasta water emulsify. You should have something that looks like a loose cornstarch slurry. At this point add more salt, pepper, parmigiana reggiano and pasta water as needed to get the desired flavor and consistency.

    • Note: Try to keep your emulsion on the thicker side as it is easier to add more pasta water than remove extra.

  8. Once your lumache has finished cooking toss in the pasta into the mushroom skillet and give everything a good toss. Everything should be well combined and the pasta should be coated in the butter emulsion.

  9. Serve it up with freshly grated parmigiana, flaky salt and more fresh ground black pepper. Enjoy!