Orecchiete with Chanterelle, Sage, Walnuts, & Brown Butter
Ingredients
2 cups of orecchiete
1 tbsp. butter
1 shallot, finely minced
2 cups fresh chanterelle mushrooms, chopped in small dices
2 tbsp. chopped fresh sage
1 cup raw walnuts, shelled and halved
4 to 6 tbsp brown butter (look up how to make this)
Salt & pepper to taste
Optional: grated parmesan cheese
Cook the pasta according to directions, drain and set aside. In a large, deep skillet, melt the butter and cook the shallots until translucent. Add the mushrooms and cook until browned. Add the fresh sage, walnuts, salt, and pepper, and mix well. Cook over medium heat for a few minutes. Add the drained pasta to the skillet and add the brown butter, and mix well over medium heat until everything is blended. If it's too dry, add a some cooking water from the pasta.
