Indulge in the earthy flavors of wild mushrooms combined with the citrusy essence of orange-infused brown butter, all tossed with perfectly cooked spaghetti. Crispy sage leaves add a delightful texture and aromatic punch to this comforting pasta dish.
Ingredients: 8 oz wild mushrooms, sliced. 8 oz spaghetti. 1/2 cup unsalted butter. 1 orange, zest and juice. 12 fresh sage leaves. Salt and black pepper to taste. Grated Parmesan cheese for serving.
Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Melt the butter in a big pan over medium-low heat. It will take about 5 to 7 minutes of cooking until the butter turns golden brown and smells nutty. Slice some mushrooms and add them to the brown butter. It will take about 5 minutes of cooking until the mushrooms are soft and golden brown. Put orange juice and zest in the pan. Add black pepper and salt. Mix things together well. A little oil should be heated over medium-high heat in a separate small skillet. Fry for 30 seconds to a minute on each side after adding the sage leaves until they are crispy. Take it out of the pan and let it drain on paper towels. Mix the mushrooms and orange brown butter together and then toss the cooked spaghetti with it until it is well covered. Grate some Parmesan cheese and crispy sage leaves on top of the spaghetti before serving. Have fun!
Prep Time: 15 minutes
Cook Time: 20 minutes
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