Orecchiette with Brown Butter, Sage, and Mushrooms
Orecchiette with Brown Butter, Sage, and Mushrooms
Olivelle
6
5 minutes
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
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!