Pasta with Fresh Mushrooms

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Pasta with Fresh Mushrooms

This recipe is super easy to make – and you can find nearly all of the ingredients at our CSAs & roadside stands. It’s a great way to try out some of our Gourmet items and experiment with our new vinegars from American Vinegar Works!

Ingredients:

  • 1 pound tagliatelle pasta (available in our Gourmet section) – you can also use pappardelle or fettuccine
  • 8 oz. cremini mushrooms, sliced
  • 5 oz. shiitake mushrooms, sliced
  • 4 large shallots, finely chopped
  • 2 garlic cloves, minced
  • ½ cup grated Parmigiano-Reggiano (also available in our Gourmet section)
  • ½ cup sweet marsala wine (or try the apple cider vinegar or red wine vinegar from our Gourmet section)
  •  cup extra virgin olive oil
  • 4 tablespoons butter
  • Salt & pepper to taste
  • Fresh Italian flat-leaf parsley, chopped to garnish

Directions:

  1. Add butter and olive oil to a large pan, melting butter over medium heat. Add shallots and garlic. Sauté for 2-3 minutes until shallots sizzle and soften.
  2. Add marsala wine to the pan, stir, and then add the mushrooms.
  3. Cook mushrooms at a gentle boil for 5-6 minutes (stirring often over medium-high heat) until mushrooms reduce to about half their size and the sauce thickens a bit. Do not reduce sauce too much, or your pasta will be too dry.
  4. Stir in parmesan cheese so it melts into the sauce, adding creaminess. Turn down heat to very low, to keep the sauce warm. Stir in salt and pepper to taste.
  5. Boil pasta, and drain. Immediately add pasta to sauce, tossing until combined.
  6. Serve with a garnish of fresh, chopped parsley and more parmesan cheese.
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