Pasta with fresh wild mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive Oil |
| 1 | can | 15 oz diced Italian Tomatoes |
| 1 | each | Minced clove of garlic |
| 1 | pounds | Fresh wild mushrooms, sliced |
| Salt, pepper to taste | ||
| ½ | cup | Dry white wine |
| ½ | pounds | Papperdelle or other wide type of pasta |
| 2 | tablespoons | Chopped fresh parsley |
Directions
A combination of fresh mushrooms including portobello, shiitake and crimini works best.
Bring a large pot of lightly salted water to a boil. Heat oil in a skillet over medium-high heat. Add garlic and cook for a few seconds. Add tomatoes with their juice and cook for about a minute.
Add mushrooms, season with salt and pepper. Continue cooking and stir occasionally until the mushrooms have given up most of their liquid. Add the wine and cook for another minute or two until most of the wine has evaporated.
Add the pasta to the boiling water and cook until tender but firm - al dente. Drain and transfer to a serving dish. Pour mushroom sauce over pasta and combine. Top with minced parsley. Serve immediately.
Submitted By JIM CARNEVALE On 02-06-95