Pasta With Mushrooms, Sage, and Rosemary |
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Prep Time: 30 Minutes Cook Time: 38 Minutes |
Ready In: 68 Minutes Servings: 4 |
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From Martha Rose Shulman Ingredients:
2 tablespoons extra virgin olive oil |
1 small onion, minced (or 2-3 shallots, minced) |
1 lb wild mushroom, trimmed and quartered if small, thickly sliced if large (such as shitake or oyster mushrooms) |
salt |
4 large garlic cloves, minced |
8 large sage leaves, slivered |
2 teaspoons chopped fresh rosemary (or 1 t. dried) |
1/2 cup dry white wine |
1 (14 ounce) can tomatoes with juice, chopped |
fresh ground black pepper |
3/4 lb dry pasta |
1 ounce parmesan cheese |
Directions:
1. Begin heating a large pot fill with water for the pasta.
2. In a large nonstick skillet over medium heat, heat 1 tablespoon oil.
3. Add in the onion; stir/saute for 5 minutes until tender.
4. Add in the mushrooms and a generous pinch of salt; cook, stirring, for 3 minutes until the mushrooms begins to release their juices.
5. Add in the garlic; continue to stir/saute until the liquid has evaporated.
6. Add in the sage, rosemary, and wine; cook and stir 5-10 minutes until the wine has evaporated and the mushrooms are glazed.
7. Add in the tomatoes and their juices; bring to a simmer; cook and stir frequently for 10-20 minutes until the tomatoes have cooked down and the mixture smells fragrant; season to taste with salt and pepper; set aside.
8. When the water reaches a boil; add 1 tablespoon salt and gradually add in the pasta.
9. Stir to make sure the pasta doesn’t stick to the bottom of the pan.
10. Cook until al dente; moisten the mushroom topping with 2-4 tablespoons of the pasta cooking water; drain the pasta.
11. Toss the pasta with the mushrooms and remaining 1 tablespoon oil (if desired) in the pan or in a warm pasta bowl.
12. Sprinkle on the cheese and serve.
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