Serves: 3
1lb./450 g. pappardelle
2 tbsp butter
24 sage leaves
1 lb./450 g mixed mushrooms (cinnamon cap, shitake, king oyster)
2 tbsp white wine
1 cup heavy cream
4 oz./113 g. Gorgonzola Dolce, plus more to taste
¼ cup chopped walnuts, toasted
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain.
Heat butter over medium heat in a large skillet. Fry half the sage leaves until crisp, about 1-2 minutes. Remove to a paper-towel lined plate.Repeat with remaining sage.
Add the mushrooms to the skillet. Cook until golden brown. Remove and keep warm.
Add the wine, scraping the bottom of the pan to release any browned bits.
Cook until reduced by half. Add the cream and bring to a simmer. Cook until thickened.
Whisk in the cheese, adding more to taste if desired.
Add the pasta and mushrooms, tossing to coat the noodles. Season to taste with salt and pepper and garnish with sage leaves.