Orecchiette with Brown Butter, Sage, and Mushrooms
Orecchiette with Brown Butter, Sage, and Mushrooms
Brie Thompson
4
5 minutes
10 minutes
Brown butter, fragrant sage, and earthy mushrooms tossed with little ear shaped orecchiette is the cozy dinner I make when I want big flavor without much work. Mediterranean Rosemary Rub adds a savory, herby backbone, and a finishing drizzle of Barrel Aged Dark Thick Sweet Balsamic brings a sweet tang to the nutty butter. Orecchiette means little ears in Italian, and every one catches the sauce.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- ½ lb Orecchiette
- 1 Pasta Rock
- 1 cup Unsalted Butter
- 2 cups Crimini Mushrooms, sliced
- 15 Sage Leaves
- 1 Tbsp Mediterranean Rosemary Rub
- 1 Tbsp Barrel Aged Dark Thick Sweet Balsamic, to finish
Directions
- Bring 4 quarts of water to a boil over high heat. Season with 1 Pasta Rock according to package directions. Add the orecchiette and cook according to package directions. Drain, then cover and set aside.
- Meanwhile, melt the butter in a large sauté pan over medium heat.
- Add the mushrooms, sage, and Mediterranean Rosemary Rub to the pan. Cook until the butter browns and the mushrooms soften, 8 to 10 minutes.
- Toss the pasta with the browned butter and mushroom sauce. Finish with Barrel Aged Dark Thick Sweet Balsamic. Serve immediately.