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
I am loving soup right now! I’ve already made 2 batches this Fall of Ina Garten’s roasted potato leek soup with the crispy shallots (HAVE to have those on top!).
And wow! That pot is beautiful! It would match my copper Kichen Aid very nicely 🙂
Roasted root vegetables are always an easy go to. But if I had to pick a favorite, it’d be my grandmothers butternut squash soup (whom I’m visiting in a week and will get to gobble up soon! yay!) A close second is a fellow food bloggers recipe for Butternut Squash Mac & Cheese… who doesn’t love the sound of that combo? 🙂
My favorite fall meal is your pumpkin Alfredo! With crispy sage on top, of course!
The pot is beautiful, and I’d love to make some lemon butter pasta and a squash panade with some leafy greens! Of course, this would all be eaten after a nice cheese board
Right now I’m in a rut too. I’m making Shutterbean’s Stracciatella soup- it’s warming and has some green to it, and I bet you have everything you need to make it already. I love having that with a grilled cheese on the side to dip into the broth. Hopefully I find something else soon to mix into my usual rotation, but for now it works!
My favorite fall meal is a butternut squash and kale risotto. It seems like a standard fall risotto, but the bitterness of the kale brightens and lightens the dish just enough. It’s the perfect warm, fall comfort meal.
Though, I’m thinking your dish may just replace it. Cannot wait to try and make it this week.
Hope this piece comes my way! It’s the piece I’ve been looking to add to my kitchen. Plus, the last day of your competition just so happens to fall on my birthday!
What a beautiful pot? The meal that says fall to me is usually a good stew or chili. The most recent stew I had that was delicious was an italian sausage and sweet potato stew. So comforting and warm!!
Ooooooo this sounds so good! It actually reminds me of my favorite fall dish: Pasta with a sage/brown butter sauce with roasted pumpkin, parmesan and crispy sage. Topped with pepitas, if I’m feeling fancy. Totally need to try this orange mushroom version.
Fave fall meal: butternut squash chili And totally going to try this pasta!
Tonight I made a delicious black bean chili, and plan on making it several more times during the fall. Hearty and yummy!