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Wild Wild Mushroom Pasta




Source of Recipe


Diane Brown


List of Ingredients




1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
1/2 pound mixed wild mushrooms (shiitake, portobello, oyster, and chanterelle) cleaned, stemmed, and thickly sliced
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon fennel seeds, toasted Freshly ground black pepper, to taste
1/2 pound penne pasta
1/4 cup coarsely chopped basil
2 tablespoons freshly grated Parmesan cheese


Recipe



1. In a large deep skillet, melt butter in heated olive oil. Add the garlic and cook over moderate heat until golden. Add the mushrooms, fennel seeds, rosemary and pepper and cook, stirring occasionally until the mushrooms are tender, about 15 minutes.

2. Meanwhile, cook the penne in a large pot of boiling salted water until tender but firm to the bite; drain well. Add the pasta to the mushrooms, adding the basil and cheese. Mound onto two plates and serve immediately, offering additional Parmesan if desired.

SERVES 2