how2heroes » Pasta w/ Wild Mushrooms & Roasted Garlic

Entrees » Pasta w/ Wild Mushrooms & Roasted Garlic

David Ross shows how to make an earthy and elegant pasta dish featuring 4 varieties of wild mushrooms (that he foraged for himself — watch his Mushroom Foraging video). He starts with sautéed onions and garlic, adds the mushrooms, a touch of Marsala wine and a generous pinch of Romano cheese to form the base of a rich sauce that is served over housemade pasta. How about that for eating local!

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Serves 4

Ingredients

Mushroom Stock

stems from 6 oz assorted wild mushrooms
1 carrot, diced
2 celery stalks, diced
1 onion, diced
water to cover

Roasted Garlic Paste

1 head garlic, cloves peeled
canola oil to cover garlic (about 1 cup)

Mushroom Pasta

¼ cup canola oil
1 shallot, peeled & sliced
2 cloves garlic, sliced
6 oz assorted wild mushrooms, cleaned & sliced
1 tbsp thyme leaves
2 cups Mushroom Stock (see above) or vegetable stock
2 tbsp Marsala wine
2 tbsp Roasted Garlic Paste (see above)
¼ cup grated Romano cheese
4 tbsp unsalted butter
salt & pepper
12 oz pasta (fresh tagliatelle recommended)

To Finish

grated Romano or Parmesan cheese (optional)
extra virgin olive oil to drizzle (optional)

How-to

Make Mushroom Stock & Roasted Garlic Paste

Add ingredients to a medium stock pot and cover with water
Simmer 30 minutes, strain off stock and set aside
Meanwhile, in small sauce pan, add peeled garlic cloves
Cover with canola oil and bring to a light simmer over low heat
Lightly simmer 30 minutes, or until light brown in color
Strain oil (reserve and use in cooking!) and process garlic cloves into a paste using a food processor (you can also mash them in a mortar and pestle). Set aside

Cook Mushroom Pasta

Bring a salted pot of water to a light boil
Heat a "sautoir" pan (sauté pan w/ straight sides) to medium-high and add oil
Add shallots, garlic, and mushrooms and stir until light brown, about 2 minutes
Add thyme. Adjust heat so the mushrooms sear and roast without burning
Deglaze with marsala wine and remove from heat until steam disappears before returning to the heat. Reduce until the liquid is mostly gone
Add most of the stock and bring to a simmer. Add garlic paste, Romano cheese and butter. Reduce until sauce coats the back of a spoon, about 1 minute
Add the pasta to the boiling water and cook until tender. If using dried pasta, cook according to package directions. Strain then add pasta to the mushroom sauce, tossing so that the pasta is fully covered in sauce. The pasta will absorb the sauce, so adjust the consistency with more stock if needed. You may also add more cheese to thicken, as well. Season to taste
Garnish with additional Romano cheese and extra virgin olive oil if desired