Recipe: Garlic mushrooms & sage parpadelle

Our friends at Adelaide Central Market have shared with us their recipe for delicious garlic mushrooms and sage parpadelle.

This is a great midweek meal packed with flavour, that can be on the table in 20 minutes. The garlic and sage mushrooms are a great addition to many dishes beyond simply pasta, try adding them to a risotto, an omelette, to serve with a steak or to toss through a salad.

Recipe: Garlic Mushrooms & Sage Parpadelle

Preparation time: 15 minutes | Cooking time: 20 minutes | Serves: 4


  • 150g unsalted butter, diced
  • ½ cup fresh sage leaves
  • 500g Swiss brown mushrooms, sliced
  • 2 tablespoons lemon juice
  • 3 cloves garlic, crushed
  • ½ teaspoon chilli flakes (optional)
  • ½ cup (40g) parmesan, finely grated
  • salt flakes and freshly ground black pepper
  • To serve:
  • 500g dried Parpadelle Parmesan, extra to garnish


  1. Cook pasta following pack instructions. Drain, reserving ½ cup cooking water.
  2. Meanwhile, melt 100g butter in a large saute pan over a medium heat until it bubbles and the milk solids turn a golden colour and release a nutty aroma.
  3. Add sage leaves to pan in small batches, frying for about 1 minute and turning during cooking. Remove from pan with a slotted spoon and repeat process until all leaves are cooked. Set aside until required.
  4. Add mushrooms and lemon juice to the same pan, stirring until well coated in butter. Cover and cook for 5 minutes or until mushrooms collapse and release their juices. Add garlic, chilli, salt and pepper and cook for a further 2 minutes.
  5. Add hot pasta, remaining butter, parmesan and reserved cooking water to the pan, tossing gently until parmesan has melted and pasta is coated in a silky sauce.
  6. Serve pasta topped with crispy fried sage leaves and extra parmesan and chilli (if desired).

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