Orecchiette With Brown Butter, Sage, And Mushrooms
Orecchiette With Brown Butter, Sage, And Mushrooms
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Italian
Author:
Olivelle
Servings
6
Prep Time
5 minutes
Cook Time
10 minutes
Nutty and sweet brown butter paired with sage makes our mouths water! Enjoy this caramelized-umami dish that is so full of flavor you’ll think it took you hours to make. The “little ears” pasta catches the saucy butter and mushrooms so every bite you take is heaven!
Ingredients
-
½ lb Orecchiette Pasta
-
1 Pasta Rocks
- 1 cup Unsalted Butter
- 15 Sage Leaves
- 2 cups Crimini Mushrooms, sliced
-
1 Tbsp Mediterranean Rosemary Rub & Seasoning
-
1 Tbsp Barrel Aged Dark Balsamic Vinegar
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
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!
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