Orecchiette with Brown Butter, Sage & Mushrooms
1/2 lb Orecchiette Pasta
1 Cup Unsalted Butter
15 Sage Leaves
2 Cups Crimini Mushrooms, sliced
1 Tbsp Barrel Aged Balsamic Vinegar
3 Tbsp Wild Mushroom & Sage EVOO
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 saute pan over medium heat add butter and melt.
Add mushrooms, sage, and dipper to pan. Cook until butter has browned and mushrooms have softened, about 8-10 minutes.
Toss pasta with browned butter mushroom sauce and olive oil. Finish with balsamic vinegar and serve immediately.