A Taste of Fall with Comfort Food - 405 Magazine

A Taste of Fall with Comfort Food

Flavor fills the season with comfort food, Brown Butter Sage Tagliatelle with Mushrooms.

Styling by Meg Miller | Photo by Brandon Smith

Chef and Food Styling Shannon Goforth 

This savory pasta is the perfect main dish to nourish your guests and usher in the season of comfort food.  A great accompaniment is a simple salad consisting of baby romaine, bosc pears, pepitas and gorgonzola, with a red wine shallot vinaigrette. Bon appetit!

Styling by Meg Miller
| Photo by Brandon Smith

Brown Butter Sage Tagliatelle with Mushrooms 

Yield: 6 servings

Time: 30 minutes

1 lb tagliatelle

4 tbsp unsalted butter

18 fresh sage leaves, medium

10 oz mushrooms – maitake and oyster

Salt and pepper to taste

3 garlic cloves, minced

1/2 cup parmesan

  • Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve a ladleful of pasta water, then drain. 
  • Melt 2 tbsp of butter in a large frying pan over medium heat. Cook, swirling occasionally, until the butter starts to foam and smell slightly nutty. 
  • Add sage leaves and fry for 2-3 minutes until crisp. Remove with a slotted spoon onto a paper towel to drain. 
  • Add mushrooms to butter, season with salt and pepper, then cook for 5 minutes until browned. Stir in the garlic and cook for another minute, without letting it color.
  • Return tagliatelle to the pan and combine with sautéed mushrooms. Add the remaining butter. Allow the butter to melt and add just enough of the reserved pasta water to create a silky sauce. Season with salt and pepper to taste. 
  • Garnish with fried sage leaves and parmesan and serve.