Wild Mushroom Pasta

Recipe from Edward Giobbi

Adapted by Richard Flaste

Total Time
About 30 minutes
Rating
4(82)
Notes
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Featured in: FOOD; SWEET DREAMS

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Ingredients

Yield:Four servings
  • 3tablespoons olive oil
  • 1medium onion, finely chopped
  • 3garlic cloves, finely chopped
  • 2tablespoons finely chopped flat-leaved parsley
  • 2cups coarsely chopped tomatoes
  • 4cups assorted wild mushrooms, like chanterelles, pleurotes, shiitake and morels (halve any large mushrooms)
  • Salt to taste
  • ¾pound imported farfalle or penne
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

438 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 71 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 13 grams protein; 520 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a skillet or medium-size saucepan, add the onion and cook over medium heat, uncovered, until translucent.

  2. Step 2

    Toss in the garlic and parsley and cook for 1 minute, then add the tomatoes and cook over medium heat, covered, for 5 minutes. Add the mushrooms and cook, covered, for another 5 minutes. Add salt to taste and continue to cook the mixture for 5 minutes more.

  3. Step 3

    Meanwhile, cook the pasta in a large pot of rapidly boiling salted water until al dente. Drain and toss with the mushrooms and tomatoes. Serve hot, at room temperature or chilled.

Ratings

4 out of 5
82 user ratings
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Private Notes

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Cooking Notes

Mcl

I omitted parsley and added thyme instead, using seasonal wild mushrooms in Zambia. Delicious.

Jane

Start w 1 ounce of pancetta (lost my vegetarian status) and added 1/2 oz of dried porcini which gives greater depth - also liked suggestion of adding rosemary

hazelfield

An addenda to the wild mushroom and tomato sauce just posted by Hazelfield; A quarter cup of heavy cream at the end, will send this sauce over the moon.

hazelfield

The secret of this sauce is the under-cooked, coarsely- chopped, ripe tomatoes sautéed with the mushrooms. Chopped rosemary is a good herb to add and an hour’s rest before cooking the pasta improves the flavor. If wild mushrooms are not at hand, baby portobellos are a plausible substitute.

Mcl

I omitted parsley and added thyme instead, using seasonal wild mushrooms in Zambia. Delicious.

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Credits

ADAPTED FROM "PLEASURES OF THE GOOD EARTH" BY EDWARD GIOBBI, ALFRED A. KNOPF

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