Wild Mushroom Pasta Recipe
Servings: 2 servings
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 clove garlic minced
- 8 oz wild mushrooms mixed including shiitake, portobello, oyster, and chanterelle - cleaned, stemmed, and thickly sliced
- 1 teaspoon fresh rosemary finely chopped
- ½ teaspoon fennel seeds toasted
- freshly ground black pepper to taste
- ½ pound pasta penne or other favorite
- ¼ cup basil coarsely chopped
- 2 tablespoons Parmesan cheese freshly grated
Instructions
- Bring a large pot of water to boil.
- Mince the garlic.
- Clean, stem and slice the mushrooms.
- Finely chop the rosemary and coarsely chop the basil.
- If your Parmesan cheese is ready to go, so are you.
- In a large deep skillet, melt butter in heated olive oil. Add the garlic and cook over moderate heat until golden.
- Add the mushrooms, fennel seeds, rosemary and pepper and cook, stirring occasionally until the mushrooms are tender, about 15 minutes.
- Meanwhile, cook the penne in a large pot of boiling salted water until tender but firm to the bite; drain well.
- Add the pasta to the mushrooms, adding the basil and cheese.
- Mound onto two plates and serve immediately, offering additional Parmesan if desired.