top of page

Crispy Chestnut Mushrooms & Butter Sage Pasta

A simple but delicious way to incorporate wild chestnut mushrooms into pasta dishes.

Crispy Chestnut Mushroom & Butter Sage Pasta


  • 1 1/2 cup of a short, tubular pasta (4 ounces or 115g)

  • 1 pound of wild chestnut 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


  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 pasta 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!

Original recipe can be found on The Deeper Living.


bottom of page