Pasta With Wild Mushroom Persillade |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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In 'Pasta' by Eric Treuille and Anna Del Conte Ingredients:
2 tablespoons extra virgin olive oil |
2 garlic cloves, finely chopped |
2 shallots, finely chopped |
1 lb wild mushroom, sliced (fresh porcini, chanterelles, portobello, or crimini) |
salt |
fresh ground black pepper |
1 lb fettuccine (may use spaghetti or tagliatelle) |
1/4 cup freshly grated parmesan cheese, plus more for topping |
3 tablespoons finely chopped fresh flat-leaf parsley |
Directions:
1. Heat oil in a large skillet; add in garlic and shallots; cook over med-high heat until fragrant, about 1 minute.
2. Add in mushrooms; cook, stirring often, until tender and colored, 10 minutes.
3. Add in salt and pepper to taste.
4. Meanwhile, cook pasta in a big pot of salted water, until al dente.
5. Drain pasta, reserving 1/2 cup pasta water.
6. Add pasta with Parmesan cheese and parsley to the hot mushrooms.
7. Toss well to coat, adding reserved water as needed.
8. Serve immediately with additional Parmesan.
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