Before I left for Charleston, I had purchased at the farmers market a load of wild mushrooms that I sauteed with garlic, olive oil, salt and pepper. Shitakes, chanterelles, lion's mane, golden and grey oyster mushrooms. Unsure of timing with the family, I froze my concoction for a later meal. I already had it it my head to preserve the integrity of the mushrooms by adding them, as they were now, to a simple dish of pasta with more garlic and lots of parsley. Something that always reminds me of home, simple days, shared meals and comforting food.
Wild Mushrooms Pasta:
1 pound assorted wild mushrooms (cleaned and trimmed)
3 tablespoons olive oil, divided
1/2 pound dried linguine (I used gf pasta but any kind works)
4-5 garlic cloves, minced
1/4 cup white wine (or vegetable stock)
1 large handful freshly chopped flat leaf parsley
salt and pepper to taste
At the same time, prepare the mushrooms. In a large skillet set over medium high heat, add the olive oil and when it is hot, add the mushrooms. Sautee for a couple of minutes and then cover with a lid. Reduce the heat to medium and cook, covered, for five minutes. Add the garlic ad wine (or broth) and cook, uncovered for a couple of minutes longer. Remove from the heat and set aside.
Prepare the pasta according to package directions. Drain.
Add the pasta to the skillet, toss with the mushrooms, remaining one tablespoon of olive oil and the parsley. Season with salt and pepper. Serve with some grated parmesan if desired.