Orecchiette with Brown Butter, Sage & Mushrooms

Serves 6

1/2 lb Orecchiette Pasta

1 Pasta Rocks

1 Cup Unsalted Butter

15 Sage Leaves

2 Cups Crimini Mushrooms, sliced

1 Tbsp Onion & Spice Dipper and Seasoning

1 Tbsp Barrel Aged Balsamic Vinegar

3 Tbsp Wild Mushroom & Sage EVOO

1. Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Cover pasta and set aside.

2. Meanwhile in a large saute pan over medium heat add butter and melt.

3. Add mushrooms, sage, and dipper to pan. Cook until butter has browned and mushrooms have softened, about 8-10 minutes.

4. Toss pasta with browned butter mushroom sauce and olive oil. Finish with balsamic vinegar and serve immediately.