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Pasta with Wild Mushrooms
Small tubular pasta mixed through a pan of browned mushrooms, onion, garlic and parsley. Cultivated oyster, cremini or shiitake work as well as foraged ones.
- YieldServes 4
- Hands-on30 min
- Total44 min
- Difficulty
Ingredients
- 450 gtubetti, or other small tubular pasta
- 4 tbspunsalted butter
- 60 mlextra virgin olive oil, divided in half
- 1onion, medium, chopped
- 680 gassorted mushrooms, wild or cultivated, coarsely chopped, about 1 1/2 lb
- 2 clovesgarlic, large, chopped
- ½ cupflat-leaf parsley, minced
- to tastesalt
- to tasteblack pepper, freshly ground
- 1 pinchcayenne pepper, or twooptional
- 50 gParmesan cheese, freshly grated, about 1/2 cup
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