Categories: Main Dish, Mushrooms, Pasta, Vegetarian
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 1 lb wild mushroom, sliced (fresh porcini, chanterelles, Portobello, or crimini)
- salt
- fresh ground black pepper
- 1 lb fettuccine (may use spaghetti or tagliatelle)
- 1/4 cup freshly grated parmesan cheese, plus more for topping
- 3 tablespoons finely chopped fresh flat-leaf parsley
Directions
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Heat oil in a large skillet; add in garlic and shallots; cook over med-high heat until fragrant, about 1 minute.
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Add in mushrooms; cook, stirring often, until tender and colored, 10 minutes.
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Add in salt and pepper to taste.
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Meanwhile, cook pasta in a big pot of salted water, until al dente.
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Drain pasta, reserving 1/2 cup pasta water.
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Add pasta with Parmesan cheese and parsley to the hot mushrooms.
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Toss well to coat, adding reserved water as needed.
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Serve immediately with additional Parmesan.