Orecchiette with Brown Butter, Sage, and Mushrooms
Orecchiette with Brown Butter, Sage, and Mushrooms
Rated 3.4 stars by 8 users
Author:
Olivelle
Servings
6
Prep Time
5 minutes
Cook Time
10 minutes
Brown butter and sage create a rich, nutty flavor that pairs perfectly with earthy mushrooms in this easy but mouthwatering dish. The “little ears” orecchiette pasta soaks up the delicious sauce, making every bite a savory delight. You’ll savor the deep caramelized umami of this simple yet flavorful meal!
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Ingredients
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½ lb Orecchiette Pasta
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1 Pasta Rocks
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1 cup Unsalted Butter
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15 Sage Leaves
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2 cups Crimini Mushrooms, sliced
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1 Tbsp Mediterranean Rosemary Rub & Seasoning
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1 Tbsp Barrel Aged Dark Thick Sweet Balsamic
Directions
Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Cover pasta and set aside.
Meanwhile in a large saute pan over medium heat add butter and melt.
Add mushrooms, sage, and Mediterranean Rosemary Rub & Seasoning to pan. Cook until butter has browned and mushrooms have softened, about 8-10 minutes.
Toss pasta with browned butter and mushroom sauce. Finish with balsamic vinegar and serve immediately.
Recipe Note
If you don't have Pasta Rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.
Browning butter toasted the milk solids inside the butter, creating a sweet and nutty flavor. Browning butter is a great way to add extra depth into dishes. Try adding browned butter to baked goods, topping popcorn, or simply any other dish that calls for butter!