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| Shitakes, oyster and crimini |
In our home, we love mushrooms.
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| Pasta Divella |
For stuffed mushrooms, I use the button mushrooms. With pasta or as a vegetable dish, I prefer a combination of shitakes, oyster and crimini.
Fettuccine with mushrooms is an easy and delicious dish. For pasta, I used Divella Fettuccine 90. Any other pasta can be used.
Ingredients
2 garlic cloves, minced
1/2
cup minced flat-leaf parsley
4
tablespoons extra virgin olive oil
2
pounds mushrooms
Salt
to taste
2
tablespoons dry white wine
Freshly
ground black pepper
1
lb. fettuccine
1/2
cup freshly grated Parmigiano (optional)
- Thoroughly clean the mushrooms with a cloth (damp but not wet) and thickly slice.
- Meanwhile, heat a large pan (I like a cast iron pan) over medium heat. Add the oil and garlic. When garlic is golden, add the mushrooms and cook for 10 minutes over high heat.
- Add the wine, salt, pepper and parsley. Continue to cook for an additional 5 minutes. Keep warm.
-Drain the pasta and toss with the mushrooms in a large bowl. If it seems dry, add some of the pasta water.
Add the cheese and serve.
- - Begin heating a large pot of water for the pasta.
- Meanwhile, heat a large pan (I like a cast iron pan) over medium heat. Add the oil and garlic. When garlic is golden, add the mushrooms and cook for 10 minutes over high heat.
- Add the wine, salt, pepper and parsley. Continue to cook for an additional 5 minutes. Keep warm.
-Drain the pasta and toss with the mushrooms in a large bowl. If it seems dry, add some of the pasta water.
Add the cheese and serve.
