Pasta w/ Morels and Brown Butter Sage Sauce

I love going to the Farmer's Market. There are always so many yummy fruits and vegetables to buy. And I am always excited when the Mushroom Man is there because I get to buy all different kinds of mushrooms that I can't get at the store. And sometimes I get lucky & he has morels! I like to do dishes that are simple & let the flavor of the morels shine. I think I have come up with a winner!

Inspiration: Fresh morels at the Vancouver Farmer's Market & an overgrown sage plant
Time: 30 minutes
Difficulty: easy
Special equipment: none
Servings: 2-4

Ingredients:
1/4 pound fresh morels
1 small shallot minced
2 cloves garlic minced
6 tablespoons butter
8 sage leaves
Penne pasta


Boil the pasta in salted water until al dente. Drain and place in steamer pan back over boiling water.

Melt 4 tablespoons of butter in a small saute pan. Cook on low until the butter just starts to turn to amber. Add the sage leaves and cook, turning occasionally until the butter is nicely browned (be careful not to burn it). Remove the sage leaves and chop.

Slice the morels in thin strips. Melt 2 tablespoons of butter in a saute pan and cook the onions and garlic until golden. Add the morels and cook until just done. Pour the browned butter over and mix thoroughly. Add the sage and season to taste with salt & pepper.

Reheat the pasta by quickly dipping it in the boiling water. Drain. Toss with the morel-butter sauce. Serve with freshly grated grated parmesan.