Wild Mushroom Linguini with Fresh Parmesan Cheese
The Italian in us screams out "mangia, mangia!" Savory mushrooms, lots of garlic and the saltiness of a quality cheese- what more can we say? Enjoy this dish with our Blend 23 (wine details)
3 oz Extra virgin olive oil
1 oz Butter
4 Cups Mixed wild mushrooms
2 T Parsley (chopped)
1 T Minced garlic
2 oz White wine
8 oz Chicken stock
12 oz Freshly cooked pasta
1 cup Shaved Parmesan cheese
1 oz White truffle oil (optional)
Salt
Pepper
To begin, let’s talk about the ingredients.
Mushrooms:
Our belief is to never cheat quality, so it would be ideal for this recipe if you can find some gorgeous, wild Chanterelle, Morel or Porcini mushrooms! But, if you can’t find any wild ones, then you can certainly substitute farmed varieties such as Shiitakes, Portobellos or Oysters.
Truffle Oil:
The white truffle oil can be found in gourmet stores, but don’t be shocked -- it’s very expensive, but well worth it because it’s so delicious.
Pasta and Cheese:
Fresh pasta is another ingredient that will elevate this simple dish to excellence, as will premium Parmesan cheese (don’t use that pre-ground stuff for this dish). Go to a market that has a special cheese section, talk to someone and get the best Parmesan they have (it’s usually the most expensive stuff).
Steps:
First, clean and pick bite-sized mushrooms and set them aside.
Using a peeler or flat-sided grater, make petals of the Parmesan, and set them aside, as well.
For the best pasta, the water should be at a rapid boil, and salty like the sea.
Fresh pasta will only take about 3-4 minutes to cook, so drop the pasta into the water at the same time as you begin to make the sauce. Place the olive oil in a large sauté pan over high heat until it begins to smoke.
Now, drop in the mushrooms and butter, and season with salt and pepper to taste. Toss occasionally and continue to cook over high heat until it caramelizes. Once the mushrooms have browned, add the garlic and cook until it toasts to a golden brown (not black).
Add the parsley and white wine and cook until it reduces. Then, add the chicken stock, and cook until it reduces by half. At this point, the pasta should be ready.
Check occasionally if you want to be sure that the pasta is al dente -- do not overcook!
Add the pasta and the cheese to the sauce if desired. Add the white truffle oil just before plating.
Top with fresh shavings of Parmesan cheese, and enjoy.
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