300g Orecchiette pasta, cooked
100g unsalted butter, chopped
400g mushrooms
40 sage leaves
3 cloves garlic
Juice 2 lemons
70g breadcrumbs, toasted
120g parmesan, shaved
2tbsp Olive oil

Melt half the butter in a large frying pan with olive oil over medium heat. Add mushrooms, season and cook for 3 minutes or until cooked and browned.

Remove from pan and set aside. Heat remaining butter in pan, add sage and cook for 1 minute, add garlic and cook until butter starts to brown. Immediately add lemon juice, then mushrooms, then pasta and breadcrumbs, toss well. Serve with a scattering of parmesan.