recipe: mushroom and sage brown butter pasta

dinner last week - after falling in love with sage after having Cabot's sage cheddar cheese, i've been on an odd sage kick... except i rarely run into any sage-based foods. we planted some sage seeds in the garden and now have a ton of it, so i'm trying to find good recipes to mess around with it. i came across RosieEat's Mushroom and Sage Brown Butter Pasta recipe on foodgawker.com and it seemed like the perfect fit. the ingredients are minimal, and just let the flavors pop through in a deliciously subtle way. it's pretty light and... earthy (not to sound gross?!) tasting, good for a summer night. i made the recipe verbatim from RosieEats and it was great. next time i might through a little minced shallot in with the mushrooms next time for a lil extra somethin-somethin.

ingredients list: 

- 5 tbsp butter divided

- 1 tbsp olive oil

- 3 oz sliced mushrooms (cremini)

- 10 or so sage leaves

- 1/2 lemon juiced

- 1/4 cup grated parmesan cheese 

- 1/2 lb pasta

to make:

melt 1 tbsp of butter and olive oil in a large saute pan. add mushrooms and cook down for a few minutes, until soft and golden. remove mushrooms from pan and aside in a bowl. 

start pasta, and while it cooks add the remaining 4 tbsp butter and sage leaves in the saute pan. cook it until it becomes golden brown in color, being careful to stir frequently so the edges don't burn. sage leaves should be gently fried but not burnt. add lemon juice and set aside.

drain the pasta, reserving some of the pasta water. add the pasta to the saute pan, along with the cheese, mushrooms, and salt and pepper to taste.