Pasta With Wild Mushrooms

Author: Chef Allan Schanbacher

Issue: February, 2009, Page 204

Serves 4 to 6

3 tablespoons extra-virgin olive oil
1½ pounds wild mushrooms (oyster, chanterelle, porcini), brushed clean and sliced
1 package enoki mushrooms, bottom roots removed and mushrooms separated
3 cloves garlic, minced
½ cup dry white wine
Kosher salt and freshly ground pepper, to taste
1 (12-ounce) package dry egg pasta, such as linguine, tagliarini, trenette or fettuccine
Parmesan cheese, for garnish

Photo by Werner Segarra

1. Bring a large pot with 6 quarts of water to a boil. Place a very large sauté pan over high heat. When hot, add the oil and half of the mushrooms and sauté 5 to 7 minutes. Add the rest of the mushrooms to the mixture and cook an additional 7 to 8 minutes, until the liquid has evaporated.
2. Add the garlic and mix well, cooking 2 to 3 minutes. Stir in the wine, salt and pepper, and cook 2 minutes. Turn off heat until pasta is cooked.
3. Cook pasta according to package in-structions. Heat the mushroom sauce on high and add in the cooked pasta. Toss to coat using a few splashes of pasta water to moisten. Top with grated Parmesan cheese and serve.