Butter is awesome. You can spread it on toast and it melts. You can add it to cookie batter to give it umami, or that savory taste that warms you from within. You can make sculptures from it. Margarine? Meh. Butter is where it’s at.
So, there’s this point when you are heating butter in a pan, before it burns, when it turns brown. Guess what it’s called? Brown butter. No kidding. Beurre brun is one of the basic sauces in French cuisine, where it is generally served over pasta.
We have established that I like butter and, as a result, brown butter. But, I can’t just melt a bunch of butter, serve it to The Wife and call it a sauce. As it is, she’s punishing herself at the gym for all of the pie she inhaled at Thanksgiving. Cremini mushrooms work just well enough here, absorbing the nutty flavor of the butter and adding a flavor of its own.
WHAT WORKED: Butter, duh.
WHAT DIDN’T: My second guessing. I used fresh pasta and almost left it on the stove too long, which would not have been good.
WHAT DID THE WIFE SAY: “This is good. Did you just use butter?”
WILL IT MAKE ANOTHER APPEARANCE: Yes.
Ravioli with Brown Butter and Mushrooms
By Jared Paventi
- 4 tbsp. unsalted butter
- 6 oz. sliced cremini mushrooms
- 6-10 oz. fresh ravioli
Over medium-high heat, add butter to a medium saucepan and let it melt. Once it begins to froth and foam, reduce heat to medium-low and let cook until it develops a rich brown color, about 8 minutes.
Add the mushrooms and saute until soft and sweating, about 8 minutes.
Remove from heat and serve over fresh ravioli that has been cooked per the package’s instructions.