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Brown Butter & Cream Orecchiette with Cremini Mushrooms & Kale

Brown Butter & Cream Orecchiette with Cremini Mushrooms & Kale


  • 1 package (1 lb. or 500 grams)

  • 1 cup peeled hazelnuts

  • 6 tbsp. butter, cut into pieces

  • 1 ½ lbs. cremini mushrooms,

  • Kosher salt

  • Black pepper

  • White pepper

  • 2 tbsp. fresh thyme leaves,

  • 4 large cloves garlic, chopped

  • Juice of 1/2 lemon (about 2 tbsp.)

  • 1 bundle Lacinato kale (also

  • Freshly grated nutmeg, about 1/4 tsp.

  • ½ to 3/4 cup heavy cream,

  • 1 cup freshly grated Parmigiano-Reggiano, plus more for passing at the table


  • Step 1

    Preheat the oven to 300°.

  • Step 2

    Bring a large pot of water to a boilfor the pasta.

  • Step 3

    Chop the nuts and place on a small baking sheet. Toast in the oven until golden and fragrant, 8 to 10 minutes.

  • Step 4

    Meanwhile, in a large (12- to 14-inch) skillet, melt the butter over medium heat; cook, stirring often, until brown and fragrant, 3 to 4 minutes. Add the mushrooms; cook until browned, stirring occasionally, 15 to 20 minutes. Season with kosher salt, black pepper, and white pepper. Add the thyme, garlic, and lemon juice; toss until coated, about 1 minute. Add the kale; toss until wilted, 4 to 5 minutes. Stir in the nutmeg, then the cream; cook, stirring often, until heated through, about 1 minute.

  • Step 5

    After the mushrooms have been browning for 10 to 12 minutes, salt the boiling water, add the pasta, and cook until 1 minute shy of al dente. Reserve about 1 cup of the pasta cooking water just before draining.

  • Step 6

    Drain the pasta and toss with the mushrooms, 1 cup cheese, and the pasta cooking water. Season; top with the nuts. Pass more cheese at the table.