Fettuccine with Shiitake Mushrooms and Brown Butter

This is an easy, elegant pasta served at one of New York’s legendary theater district dining spots.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • ½ cup unsalted butter, divided
  • ½ tsp. kosher salt
  • 3 leaves fresh sage, minced
  • 1 lb. shiitake mushrooms, stems removed, thinly sliced
  • ¼ cup dry white wine
  • ¼ cup vegetable stock
  • 8 oz. fettuccine, cooked
  • 3 Tbsp. lemon juice


  • Place all but 1 tablespoon of the butter in a large skillet with the salt. Cook over medium heat until the butter turns brown and has a smoky, nutty aroma—it should not turn black or smell burnt.
  • Add the sage and then the mushrooms. Cook without stirring for 5 minutes, to brown the mushrooms. Stir and cook until the mushrooms are wilted and juicy; add the wine. Cook 1 minute to steam out the alcohol. Add the stock, cooked fettuccine, and lemon juice.
  • Remove from heat, add remaining 1 tablespoon butter, and toss to coat.