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, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin.. There’s just something about the sauce-clutching carb that holds a special place in my heart. One of my absolute favorites is this brown butter-mushroom orecchiette. I picked up this recipe after marrying into an Italian family—it was a staple at my mother-in-law’s dinner table, and thereafter became a staple at mine.
This simple, creamy dish cures all my winter blues, and I bet it'll fix yours, too. Here's how I do it:in a skillet—exactly how much depends on what kind of week you've had. As the butter begins to brown, add a handful ofand let them cook down. Cremini work great, but any mix of mushrooms would work.
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