Rasta Pasta with Wild Mushrooms
Created by Calcutta Kitchenscalcuttakitchens.com
Course: Vegetarian/Vegan Entrees
Diet: Vegetarian
Season(s): Spring, Fall
Ingredients
- 2 tablespoons olive oil
- 1/2 medium red onion, finely chopped
- 2 cloves garlic, minced
- 1 sprig marjoram or thyme
- 1/2 pound assorted mushrooms, such as shitake and oyster, trimmed and sliced
- 1 pound mixed pasta (i.e. fusilli, radiatore, shells, rigatoni blend)
- 1 cup mushroom stock (combine 2 cups chicken stock with 1/2 cup mushroom trimmings. Boil and reduce by half. Strain.)
- 1/2 cup heavy cream
- Salt
- Freshly ground black pepper
- Grated parmesan cheese
Instructions
- Bring salted water to a boil in a large pot while you get the sauce ready.
- In a sauté pan, heat the olive oil. Add the onion and garlic and sauté for 1 minute, until just transparent. Add the marjoram or thyme. Add the mushrooms and sauté until they begin to brown and release their liquid, about 5 minutes. Add the mushroom stock and reduce, about 5 minutes. Add cream and reduce about 5 minutes, or until the sauce begins to thicken. Season with salt and pepper
- 3. Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and garnish with thyme or marjoram sprigs.
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