This recipe is a variation on one of my favorite pasta's - brown butter, mushrooms, and walnuts with Parmesan cheese. Instead, I used brown butter, mushrooms, and sage, with a generous serving of Parmesan cheese.
This brown butter, sage, and chanterelle sauce is fairly easy to make. Beginning in September, chanterelles are really easy to find in the PNW, but I understand that they may not be that available in other parts. If this is the case for you, substituting any of your favorite mushrooms will work just as well.