Wild Mushroom and Basil Pasta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A really easy, fast, and addictive pasta inspired by Bergy's Mushroom Pasta for 2. Go wild with your ingredients; the result is best when the basil is right out of your herb garden! Ingredients:
fresh pasta, enough for 4 |
2 medium portabella mushrooms, in 1/4 inch thick slices |
2 cups cremini mushrooms, capped and quartered (button mushroom works too, go wild with your choice |
1/2 cup of packed fresh basil leaf |
2 cloves garlic, peeled |
extra virgin olive oil (use the good quality one you've been saving) |
1/2 cup sherry wine or 1/2 cup dry white wine |
1 -2 teaspoon soy sauce |
shredded parmesan cheese |
salt & freshly ground black pepper, to taste |
Directions:
1. For sauce, heat heavy skillet.
2. Saute garlic cloves in 1-2 tablespoons of olive oil until coated and beginning to brown (about 1 minute).
3. Add mushrooms and sautee until juices begin to emerge.
4. Add wine or sherry (more or less depending on how juicy you want it to be) and soy sauce.
5. Coat mushrooms and cook for another minute or so.
6. Add basil and cook until leaves are slightly wilted.
7. Remove garlic cloves.
8. Add salt and pepper to taste.
9. Toss cooked noodles with a little bit of olive oil (the amount depends on how juicy your mushroom mix is).
10. Transfer to plates and top with mushrooms and grated parmesan.
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