Maitake Mushroom Pasta with Brown Butter & Sage
Rich maitake mushroom pasta with brown butter, sage, and Parmesan. An elegant yet simple recipe that highlights maitake's earthy flavor.
RECIPES & KITCHENMAITAKE RECIPES
6/15/20261 min read
Ingredients (4 servings)
300 g maitake mushrooms, torn into pieces
300 g tagliatelle or fettuccine
80 g unsalted butter
8–10 fresh sage leaves
2 cloves garlic, minced
50 g grated Parmesan cheese
Salt and black pepper
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package instructions.
While the pasta cooks, melt the butter in a large skillet over medium heat.
Add sage leaves and cook until the butter turns golden brown and smells nutty.
Add garlic and cook for 30 seconds.
Add the maitake mushrooms and sauté for 6–8 minutes until golden and crisp.
Drain the pasta, reserving 100 ml of pasta water.
Add the pasta to the skillet and toss everything together.
Add Parmesan and a splash of pasta water until silky.
Season with salt and pepper and serve immediately.
If you are interested in discovering Maitake's many health benefits.
If you are looking for more ways to cook Maitake mushrooms there are tons of recipes and info here.