Wild Mushroom Spaghetti with Orange Brown Butter
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Updated Jul 11, 2025, Published Oct 17, 2016
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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 Wild Mushroom Spaghetti with Orange Brown Butter in front of me because, of course, I made this a week ago, but I wanted it to be!
Ingredients for Wild Mushroom Spaghetti with Orange Brown Butter
This is Meike’s beautiful new book, Eat In My Kitchen. This wild mushroom 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 Brown Butter
Equipment
- 1 Large pot
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 love making the chicken with caramelized onion and cardamom rice dish from the Jerusalem cookbook. It makes the best rice, and has magic powers to cure all ails from my day.
I love chili and stews in the fall! I found a great sweet potato chili recipe this is so wonderful!
That pot is so gorgeous that I actually gasped when I saw the picture. It’s totally swoon-worthy. Anyway, I love autumn cooking and baking. My favorite fall meal is a simple dinner of creamy butternut squash and apple soup with a grilled cheese sandwich. So good.
My favorite fall meal is vegetarian chili with beans, roasted corn and roasted tomatoes (plus shredded cheddar melted on top of each serving). I don’t use meat substitutes often, but use it in chili for the consistency.
My favorite fall meal is slow roasted chicken in the crock-pot, makes a perfect chicken soup with noodles.
My favorite fall meal is making goulash, which is served over rice or potatoes. My Babi (grandma) was from the Czech Republic and she would make it for me and my sister just about every time we saw her (which was a lot) and I never got tired of it.
my favorite fall meal is a thanksgiving feast! complete with roasted brussels sprouts, mashed potatoes, and mac n cheese.
I’m a big fan of butternut squash mac ‘n’ cheese. When it’s loaded with caramelized onions, nothing tastes better on a fall evening!
Mmmm…those chanterelles look amazing. And so does that beautiful copper pot! I love making soups and chili – one of my favorite is a sweet potato and turkey chili. Anything with curry, too!
vegetarian chili chock full of butternut squash! Best if it has melted cheese and good crusty bread