Brown Butter Mushrooms with Hazelnuts and Whole-Whe

Name: Brown Butter Mushrooms with Hazelnuts and Whole-Wheat Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/4 ounces whole-wheat penne; 2 1/4 ounces hazelnuts (1/2 cup); 1/2 stick salted butter (4 tablespoons); 3 ounces shiitake mushrooms, sliced; 3 ounces button mushrooms, sliced; 3 large garlic cloves, minced; 1/2 teaspoon chile flakes; 2 tablespoons extra-virgin olive oil; 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish; Sea salt; Freshly ground pepper; Chopped parsley, for garnish

Servings: persons

4 1/4 ounces whole-wheat penne
2 1/4 ounces hazelnuts (1/2 cup)
1/2 stick salted butter (4 tablespoons)
3 ounces shiitake mushrooms, sliced
3 ounces button mushrooms, sliced
3 large garlic cloves, minced
1/2 teaspoon chile flakes
2 tablespoons extra-virgin olive oil
1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
Sea salt
Freshly ground pepper
Chopped parsley, for garnish

1
Cook the whole-wheat pasta in boiling salted water, according to package directions.
2
Reserve 1/2 cup of the cooking water.
3
Preheat the oven to 350.
4
Place the hazelnuts on a baking sheet and toast in the oven for 10 minutes, or until lightly browned and fragrant.
5
Remove from the oven and when cool enough to handle, roughly chop them.
6
In a large frying pan, heat the butter over medium high heat until it is dark brown but not black.
7
Add all of the mushrooms to the pan.
8
Cook, stirring occasionally, for 7 to 8 minutes, or until the mushrooms are soft and brown.
9
Add the garlic and chile flakes and cook 1 minute more.
10
Add the penne and toss to coat.
11
Sprinkle with a little of the reserved pasta water to create a light sauce.
12
Remove from the heat and stir in the olive oil and Parmigiano-Reggiano cheese.
13
Season with salt and pepper.
14
Top with the hazelnuts and a little parsley.
15
Serve with the extra cheese.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 1/4 ounces whole-wheat penne, 2 1/4 ounces hazelnuts (1/2 cup), 1/2 stick salted butter (4 tablespoons), 3 ounces shiitake mushrooms, sliced, and more.

Yes, Brown Butter Mushrooms with Hazelnuts and Whole-Wheat Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brown Butter Mushrooms with Hazelnuts and Whole-Wheat Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions