Linguine with Mushrooms, Sage, and Brown Butter

Bring a large pot of salted water to a boil. Melt 2 Tablespoons of the butter in a saute pan over medium low heat. Slice mushrooms into 1/4-inch thick slices. Raise heat in saute pan to medium and add mushrooms. Saute for a few minutes until browned on one side.

Meanwhile peel shallots and thinly slice. Toss shallots and sage with mushrooms and a bit of salt and pepper. Continue to saute for about another four minutes until shallots are softened and mushrooms are browned. Remove mushroom mixture from pan into a small bowl and set aside.

Cook pasta in the boiling water according to package directions. When pasta is about 4 minutes away from being done, return large saute pan to the stove first using a paper towel to wipe out any brown bits still in the pan. Add remaining butter to the saute pan over medium heat. Gently swirl pan every 20-30 seconds to help with even browning the milk solids.

When the solids have browned, return the mushrooms to the pan along with the cooked linguine. Toss the pasta the mushrooms and season to taste with additional salt and pepper if necessary. Serve immediately with grated Parmesan cheese.