Wild Mushroom Spaghetti with Orange Brown Butter + Giveaway!

Pasta, Vegetarian

Wild Mushroom Spaghetti with Orange Brown Butter + Crispy Sage

I just got back from Atlanta where I spent my Saturday at Create + Cultivate speaking on a panel about food in the digital space with some women I admire a whole lot.

It sounds a lil’ cheesy but I left Saturday feeling so ridiculously inspired and really excited to try harder, try new things and all at the same time super grateful for everything. I also realized that while I love men, my favorite is women company. I work with mainly women, most of my friends are women and I really like it that way.

Wild Mushroom Spaghetti with Orange Brown Butter + Crispy Sage

When I got back last night from traveling—which actually was pretty easy–all I wanted was a big bowl of autumn-like comfort. I didn’t have this in front of me because of course I made this a week ago, but I wanted it to be!

Wild Mushroom Spaghetti with Orange Brown Butter + Crispy Sage

This pasta is Eat In My Kitchen. This pasta is so simple to make. And orange and brown butter is one of my favorite flavor combinations yet I had never had it in a savory capacity but it is SO GOOD. And I’m definitely going to try it again some other way (just not sure how). This book is so pretty.

Wild Mushroom Spaghetti with Orange Brown Butter + Crispy Sage

The wild mushrooms—if you can’t find oysters and chanterelles—can easily be replaced with trusty creminis or button mushrooms.

I also want to put crispy sage on every single thing right now. I kinda even want to put sage in sweet stuff. But that might be a little too weird. Maybe I’ll try it this week and you should try this.


This Lagostina Copper Pasta Pot is so beautiful and it could be yours!

Win by leaving a comment below by telling me what your favorite fall meal is?! I need some inspiration! Giveaway ends on Wednesday, October 19th at midnight. (Giveaway is open to U.S. winners only.)



UPDATE: Giveaway is now closed. Heather is the winner!

Wild Mushroom Spaghetti with Orange Brown Butter + Crispy Sage

Wild Mushroom Spaghetti with Orange Butter + Crispy Sage

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serving Size: 2


  • 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


  • 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.
Serving: 2g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Recipe from Eat in My Kitchen

Previous Post Next Post

You Might Also Like


Leave a Reply

Recipe Rating

  • Reply michelle October 10, 2018 at 2:13 pm

    new fall meal
    one pan maple mustard roasted potatoes with fresh carrots, mushroom, apple, chicken apple sausage, and sage

  • Reply Chelsea October 10, 2018 at 11:32 am

    My favorite fall meal is stuffed Hungarian peppers with marinara and balsamic drizzle! You can use any mixture of cheeses and breadcrumbs or even add Italian sausage.

    I want to try and make this browned butter the orange notes sound amazing 🙂

  • Reply Sheryl December 7, 2017 at 1:27 pm

    I’ve been following your IG but this is the first recipe I’ve ever made from your website. My reaction: “Wow!!” I don’t usually love pastas but this was so good! I loved the flavor of this (even though I subbed lemon for orange bc I didn’t have orange on hand). I topped it off with some chicken meatballs for the meat-lovers in my house. I can’t wait to try more from your blog!! Thanks so much!

  • Reply Angela Hendricks October 19, 2017 at 7:07 pm

    I love beef stew!

  • Reply Libby October 20, 2016 at 1:53 pm

    When Autumn comes, I can’t wait to make my Carrot Curry Soup. It’s so easy and bursting with flavors! I suppose I could make it any time but it just has this perfect October feel to it.

  • Reply Nadya Babanskaya October 20, 2016 at 1:45 pm

    Favorite fall meal, hmmm….anything pumpkin? Lol. Butternut squash cream soup, does that count? 😉

  • Reply Catie October 20, 2016 at 12:02 pm

    As soon as the weather turns crisp, chili is cooking on my stovetop!

  • Reply tricia McAvoy October 20, 2016 at 8:43 am

    I make soups…..hearty ones. Lots of vegetables meat of your choice.

  • Reply Judith October 20, 2016 at 7:18 am

    awesome! i love risotto

  • Reply Jessica H October 19, 2016 at 10:14 pm

    Doris Greenspan’s pumpkin stuffed with everything good!

  • Reply Emma October 19, 2016 at 10:10 pm

    I really love making a goof loaf of crusty bread and having any soup – especially something like Rebar’s carmelized red onion soup!

  • Reply Lori October 19, 2016 at 9:54 pm

    That pot is gorgeous! I love good old-fashioned chili 🙂

  • Reply Robin K. October 19, 2016 at 7:14 pm

    Red wine pot roast!

  • 1 10 11 12