This is such a delicious dish – mushrooms sauteed in brown butter and sage, seasoned with salt, pepper and garlic with a little spinach and a dollop of Mascarpone cheese. These flavors always feel very woodsy to me and I love that it feels meaty and satisfying, but not heavy.
8 oz pasta, any kind
4 Tbsp butter
1 tsp dried Sage, crushed
1 ½ lbs mushrooms (Costco package), washed and halved
½ tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
2 cups baby spinach
2 Tbsp Mascarpone cheese (Cream cheese is fine, too.)
Start a pot of salted water boiling, and add Pasta. Cook until done – but not mushy.
Meanwhile, rinse the mushrooms well. I know you’re not “supposed” to do that, but rinsing is so much quicker and any little water that they absorb cooks off anyway. For washing larger quantities of mushrooms, a basket strainer like this works great:
In a large frying pan on medium heat, melt the butter and continue cooking and stirring until the butter gets a nice brown color and smells nutty. Takes about 5 minutes or so.
Add the Sage and stir for about 30 seconds.
Add the mushrooms and toss well. Continue cooking and stirring until the mushrooms release their water, and then add the salt, pepper and garlic powder.
Continue cooking and stir occasionally, until only about a half cup of liquid is left. Add the baby spinach and stir to wilt. Take off the heat and add the Mascarpone cheese, stirring gently to combine.
Taste a mushroom and add a little salt, pepper or garlic powder if needed. Sprinkle a good-sized pinch of rubbed sage over the top.
Serve over pasta. Delish!
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