Heat Level: Mild
Category: Pasta/Rice, Salads
- 3 cups assorted fresh wild mushrooms
- 1 shallot (about 2 tbsp)
- 2 to 3 cloves garlic
- 1/2 cup white wine or vermouth
- 3/4 cup stock
- 1 tbsp Rustlin' Rob's Roasted Shallot with Truffle Oil
- 1/2 bunch fresh chives ( about 1/4 cup)
- 1 to 2 tbsp extra-virgin olive oil
- sea salt & ground black pepper, to taste
- 10-14 oz box of spaghetti noodles
- Be sure to heat the water for the pasta before you start cooking the dish.
- Wipe and clean the mushrooms, remove any tough stems, and cut into large bite-sized pieces. Mince the shallots, garlic and chives and set aside. Lastly, measure out the wine (or vermouth) and stock.
- Heat a large sauté pan over medium to medium-high heat. Once hot, add the extra-virgin olive oil, followed by the mushrooms and season with salt and pepper. Cook the mushrooms until they release their moisture and start to caramelize. In the meantime, depending on the type and shape of pasta you are using, you may want to cook the pasta at the same time as the mushrooms. Once the mushrooms have started to brown nicely, add the shallots and cook for another minute or so. Then add the garlic and sauté for another 30 seconds. Next, deglaze with the wine and let reduce by about half. Then add the stock and let reduce by about a third.
- Once the pasta is al dente, reserve a cup of the cooking liquid and then drain. To serve the pasta, add the chives and Roasted Shallot Truffle Oil to the mushrooms and taste for seasoning. Feel free to add, more salt, pepper and/or truffle oil, if needed.
- Lastly, add the drained pasta directly to the mushrooms. If the pasta looks a bit dry, add a bit of the reserved pasta water and gently toss to combine. Serve immediately in warmed pasta bowls.
NOTE: Any mushrooms such as chanterelle, oyster, shiitake, cremini, porcini, morel, etc., would all work well.
ADAPTED FROM: Rouxbe