Pasta With Mushrooms, Sage, And Rosemary

Total Time: 1 hr 8 mins Preparation Time: 30 mins Cook Time: 38 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 small onion, minced (or 2-3 shallots, minced)
• 1 lb wild mushroom, trimmed and quartered if small, thickly sliced if large (such as shitake or oyster mushrooms)
• salt
• 4 large garlic cloves, minced
• 8 large sage leaves, slivered
• 2 teaspoons chopped fresh rosemary (or 1 t. dried)
• 1/2 cup dry wine
• 1 (14 ounce) can tomatoes with juice, chopped
• fresh ground black pepper
• 3/4 lb dry pasta
• 1 ounce parmesan cheese

Recipe

• 1 begin heating a large pot fill with water for the pasta.
• 2 in a large nonstick skillet over medium heat, heat 1 tablespoon oil.
• 3 add in the onion; stir/saute for 5 minutes until tender.
• 4 add in the mushrooms and a generous pinch of salt; cook, stirring, for 3 minutes until the mushrooms begins to release their juices.
• 5 add in the garlic; continue to stir/saute until the liquid has evaporated.
• 6 add in the sage, rosemary, and wine; cook and stir 5-10 minutes until the wine has evaporated and the mushrooms are glazed.
• 7 add in the tomatoes and their juices; bring to a simmer; cook and stir frequently for 10-20 minutes until the tomatoes have cooked down and the mixture smells fragrant; season to taste with salt and pepper; set aside.
• 8 when the water reaches a boil; add 1 tablespoon salt and gradually add in the pasta.
• 9 stir to make sure the pasta doesn’t stick to the bottom of the pan.
• 10 cook until al dente; moisten the mushroom topping with 2-4 tablespoons of the pasta cooking water; drain the pasta.
• 11 toss the pasta with the mushrooms and remaining 1 tablespoon oil (if desired) in the pan or in a warm pasta bowl.
• 12 sprinkle on the cheese and serve.