1 lb. of chanterelle mushrooms (or any combination of wild mushrooms), sliced
1 lb. butter
3 lbs. fresh pasta sheets or 2 lbs. dry pasta of choice
1 bunch fresh basil (about 20 leaves), sliced into thin strips
4 ears of fresh sweet corn, kernels removed
Pecorino Romano cheese for serving
Bring a large pot of salted water to boil. Cut fresh pasta sheets into ½ inch strips.
In a sauté pan over medium heat, melt butter until the solids separate and butter browns. Add mushrooms and sauté for 1 minute. Add corn and sauté for 2 more minutes.
Add basil (reserving some for garnish) and season with salt and pepper to taste. Remove from heat.
Drop fresh pasta into boiling water and cook until it begins to float, about 3 minutes. Drain and top with mushroom/corn mixture.
Plate and garnish with fresh basil and Pecorino Romano.