Pasta with Wild Mushroom Sauce
Adapted from Lidia Bastianich's Lidia's Favorite Recipes- 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees
Ingredients
- Salt and pepper to taste
- 3 tablespoons olive oil
- 4 cloves of garlic crushed and peeled
- tap here
- 1 1/2 pounds fresh shiitake mushrooms stems removed, sliced and baby bella mushrooms
- 4 fresh sage leaves
- 1 cup chicken stock or vegetable stock to make vegetarian
- 3 tablespoons unsalted butter
- 1 1/2 pounds fresh or dry thin pasta spaghetti, tagliatelle, etc.
- 3 tablespoons chopped fresh Italian parsley
- 1/2 cup grated Parmigiano-Reggiano cheese
Instructions
- Bring 6 quarts of water to a boil. Liberally add salt. When the water is at a rolling boil, add the pasta and cook until al dente.
- In a large saute pan, heat the olive oil over medium heat. Add the garlic and cook for 2 minutes or until golden.
- Add the mushrooms and sage leaves. Toss to coat in olive oil. Saute for about 10 minutes or until the mushroom liquid has been released and evaporated.
- Add the chicken stock and butter. Simmer for about 3 minutes or until the butter is incorporated into the sauce.
- When the pasta is done cooking, drain and add back to the pasta pot over low heat. Add the sauce and chopped parsley. Toss to coat. Remove from heat and add half the cheese.
- Transfer the pasta to individual bowls and top with the remaining cheese.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!