Ingredients:
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1/2 lb Orecchiette Pasta, or some other pasta
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1 cup Unsalted Butter
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15 Sage Leaves
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2 cups Cremini Mushrooms, sliced
Directions:
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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.
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Meanwhile in a large sauté pan over medium heat add butter and melt.
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Add mushrooms, sage, and dipper to pan. Cook until butter has browned and mushrooms have softened, about 8-10 minutes.
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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!
