Orecchiette with Brown Butter, Sage, and Mushrooms
Orecchiette with Brown Butter, Sage, and Mushrooms
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!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
- Author
- Olivelle
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Servings
- 6
- Category
- Cuisine
Ingredients
- ½ lb Orecchiette Pasta
- 1 Pasta Rock
- 1 cup Unsalted Butter
- 2 cups Crimini Mushrooms, sliced
- 15 Sage Leaves
- 1 Tbsp Mediterranean Rosemary Rub & Seasoning
- 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 sauté 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 Barrel Aged Dark Thick Sweet Balsamic and serve immediately. Enjoy!