Wild Mushroom Spaghetti with Orange Brown Butter
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Oct 17, 2016, Updated Nov 27, 2023
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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.
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!
This pasta is Meike’s beautiful new book, 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.
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.
THE GIVEAWAY!!
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.)
xox
Adrianna
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UPDATE: Giveaway is now closed. Heather is the winner!
Wild Mushroom Spaghetti with Orange Butter + Crispy Sage
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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe from Eat in My Kitchen
…favorite fall meal would be any soup or stew with a hearty bread! and an apple crisp for dessert would be perfect! ❤️
That pot is gorgeous! My favorite fall meal is probably some kind of mushroom or butternut squash risotto.
Everyone else entries have made me so hungry! My favorite fall meal is soup, but most of all beef stew
That pasta looks incredible! We always reach for lemons to wake up a dish, so it’s nice to see the orange get its moment in the sun. I can’t wait to try it in my own kitchen.
Fall and winter are definitely my favorite seasons and all year round I crave temperatures that mandate I spend my day bundled up in a blanket. The same goes for my food. I love to roast any and all fall produce (brussels sprouts, squash, turnips, oh my!) and then bundle it up in some pie crust with cheese and herbs to make the ultimate breakfast, lunch, or dinner. I think it goes without saying that these choose your own adventure savory galettes are best enjoyed wrapped in a big blanket on the sofa.
This looks amazing! I have been making tons of recipes from your blog/cookbook lately (most recently black sesame thumbprint cookies).
My favorite fall meal would have to be chicken parm. A few weeks ago I found myself looking into the pantry trying to decide what I could make with the ingredients I had lying around, turns out I had everything I needed to make chicken Parmesan! I’ve made it once a week since then 🙂
Fall is my favorite season and a lot of that has to do with the food. I love making soups/stews and casseroles which are perfect for the cooler weather. My favorite fall meal is braised lamb with root vegetables – its so versatile and can be served with a variety of sides.
My favorite fall meal is… butternut squash anything. Pumpkin gets all the hype, but butternut squash is where it’s at. I think it’s more versatile too. My fiancé makes this curry butternut squash soup with Gouda grilled cheeses and it’s to die for. I dream about it and get so psyched for cool weather so I can beg him to make it. He also makes some amazing butternut squash gnocchi which is why I need to win him this pot for his birthday at the end of the month.
Ps – I saw on your insta a couple weeks ago – glad you enjoyed VA! Hello from Richmond!
So many recipes…so little time! LOL
I would have to say the first thing that comes to mind is chicken-n-dumplings. Its always a hit with the family and makes you feel all warm and cozy inside.
Just found your blog and love it!!!
What a hard question! My favorite fall meal has to be a pot pie- something about that combination of roasted veggies, decadent sauce, and carbs just gets me. That being said, ALL fall foods are superb
My favorite fall meal is chili and cornbread!