Clean and thinly slice mushrooms. Diced shallots and garlic.
Add first six ingredients to a large fry pan (sliced mushrooms, shallots, garlic, olive oil, salt, white pepper), sauté on medium heat for 5-7 minutes or until mushrooms are cooked to your liking.
While mushrooms cook bring a large pot of salted water to a rolling boil then cook pappardelle as per package.
Transfer cooked mushrooms to a plate or bowl then add white miso and coconut milk to mushroom pan, bring to simmer scraping up any mushroom/shallot/garlic bits into the milk. Simmer for 1 minute then add mushrooms back to pan. Coat mushrooms with sauce.
Heat ¼ cup olive oil in a small pan over medium heat. Pinch off sage leaves and fry for 3-5 seconds a few leaves at a time. Transfer fried sage leaves to paper towel lined rack, sprinkle with salt.
Toss pappardelle with mushroom “sauce” divide between 4 pasta bowls and top with fried sage leaves. Sprinkle with freshly grated parmesan cheese (or dairy free substitute, may I suggest Vegan Stokes Herbed Feta)