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Bring a large stock pot of water to a boil and liberally season with salt.
Bring a large 12-inch nonstick skillet up to heat over medium high and add in 1 tbsp. butter and 1 tbsp. EVOO. Working in batches add in 1/3 of the mushrooms. Cook undisturbed for 5 minutes, then stir and continue to cook until golden brown before adding the next batch. Add 1 tbsp. of butter and oil in between additions. Mushrooms should take 10-15 minutes to cook in total.
Once the mushrooms are golden brown turn the heat down to medium, add in the garlic and liberally season with salt and pepper. Cook for 2-3 minutes then pour into a bowl.
At this point drop the pasta and cook per package directions until al dente.
To the now empty mushroom skillet add the 1/2 cup of butter, and cook until it begins to brown and smell nutty. Add in the sage and crisp up. Remove half of the sage for garnish.
Add the cooked pasta followed by the mushrooms and parmesan into the brown butter and sage skillet. Toss to coat and season with salt and pepper, adding 1/2 cup of the pasta cooking liquid. To serve pour into a large shallow bowl, top with the reserved sage, more Parmesan and freshly cracked black pepper.
Recipe Courtesy of Megan Mitchell