This is the best mushroom pasta you’ll ever have. The most time-consuming part of this meal is slicing the mushrooms. Once that’s done, everything else comes together very easily. The earthy flavor of the mushrooms comes through, and it goes beautifully with the sage and garlic.
Pasta with Mushrooms and Sage
Serves 4 – 6 – Adapted from a combination of recipes from Cook’s Illustrated and Jamie Oliver
- 1 pound farfalle pasta (or campanelle or penne)
- 2 tablespoons olive oil or butter
- 1 medium red onion, finely diced
- 4 garlic cloves, minced
- 7 ounces shiitake mushrooms, stems discarded and sliced
- 14 ounces cremini mushrooms, sliced
- 1 tablespoon and 1 teaspoon minced fresh sage leaves
- 1 1/4 cups chicken stock
- 1/2 cup half and half
- 1 tablespoon lemon juice
- 2 ounces grated Parmesan cheese (1 cup)
- 2 tablespoons minced fresh parsley leaves
In a large pot, bring enough water to boil the pasta. When it comes to boiling point, add 1 tablespoon salt, then the pasta and cook until just before it reaches al-dente (we’ll continue the last 2 minutes of cooking with the chicken stock later). Drain the pasta and return it back to the pot.
While the water is coming to a boil, you can start cooking the mushrooms. In a 12 inch skillet over medium heat, add the olive oil or butter.
Mixed Green Salad with Lemon-Garlic Dressing
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 garlic, minced
- 1/2 teaspoon dijon mustard
- 1 bag of mixed baby greens