Tagliatelle with Brown Butter, Brussels Sprouts, and Chanterelles

Photo from Fraises et Tartines

from Stefan Terje of Perbacco in San Francisco, October 2009
via Dick Lonergan

serves 6 as main course, 10 as first course

4 tablespoons unsalted butter, divided
2 tablespoons shallots, chopped
6 sage leaves, chopped
1/2 pound golden chanterelle mushrooms, thinly sliced
1 pound Brussels sprouts, thinly sliced
10 ounces fresh tagliatelle (or fettuccine) pasta
grated Parmigiano-Reggiano
salt and pepper

Cook 2 tablespoons of the butter in a sauté pan over medium heat until it foams and turns light brown. Add the shallots and sage; cook until they begin to soften, about 2 minutes. Add the chanterelles and Brussels sprouts and cook until the mushrooms start to soften and the sprouts soften, about 3 to 4 minutes. Cover to keep warm.

Cook the pasta in a large pot of boiling, salted water until almost done. Drain but do not rinse. The pasta should be very wet.

Add the pasta to the pan with the Brussels sprouts mixture. Stir in the remaining butter, sprinkle with Parmesan, taste and season with salt and pepper. Transfer to a warm platter and serve.

If you can’t find chanterelles, substitute shiitake or oyster mushrooms. This is even better with the addition of diced pancetta (about 1 cup) with the shallots and sage.