Wild Mushroom Spaghetti with Orange Butter + Crispy Sage

• Produce

  • 4 oz King oyster mushrooms
  • 1 Orange, Orange zest from
  • 15 Sage, fresh leaves

• Pasta & Grains

  • 7 oz Spaghetti, dried

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Drinks

  • 5 tbsp Orange juice, freshly squeezed

• Dairy

  • 1 Butter, unsalted

• Other

  • 4 ounces chantrelles, cut in half lengthwise

Found on acozykitchen.com

Description

Ingredients

• 7 ounces dried spaghetti
• Olive oil
• Unsalted butter
• 4 ounces chantrelles, cut in half lengthwise
• 4 ounces king oyster mushrooms, cut into 1/2-inch pieces
• Salt
• Freshly ground pepper
• 15 fresh sage leaves
• 5 tablespoons freshly squeezed orange juice (from about 1 orange)
• Freshly grated orange zest (from 1 orange)

Directions

• Bring a large pot of salted water to a boil and cook the spaghetti, according to the package instructions, until al dente. Drain the spaghetti and drizzle a teaspoon of olive oil atop; toss the pasta (this will help it from sticking) and set aside.
• In a large pan, heat 3 tablespoons of butter over high heat. Add the mushrooms and sauté, stirring constantly, for 3 to 5 minutes or until al dente and golden. Season to taste with salt and a few turns of freshly ground pepper and then transfer to a medium bowl.
• Place the pan over medium-high heat, add 2 tablespoons of butter, and fry the sage for about 30 seconds or until crisp and golden but not dark. Transfer the sage to a plate. Add the orange juice and deglaze the pan, using a spatula to scrape any bits and pieces off the bottom. Add the pasta and mushrooms to the pan, stir to combine, and season to taste with salt, pepper, and orange zest. Sprinkle with grated Parmesan-Reggiano, crispy sage and serve immediately.

Nutrition