Noodles with Mushrooms Garofalo
Salt
1/4-1/2 cup dried porcini mushrooms
(optional)
1 cup hot water (optional)
1 pound fresh mushrooms
(see note)
1/4 cup plus 1 tablespoon olive oil
Freshly ground black pepper
2 tablespoons minced shallot, or
1 tablespoon minced garlic
1 pound Garofalo* organic
casarecce pasta, or any pasta
from Garofalo’s variety pack
1/2 cup chopped fresh parsley
leaves, plus more for garnish
Bring a large pot of water to a boil and salt it. If you’re using porcini, put them in a
small bowl, cover with the hot water and set aside to soak for about 15 minutes.
Rinse the fresh mushrooms and trim off any hard, tough spots; cut into small chunks
or slices. If you’re using porcini, lift them out of the soaking water; save the water,
undisturbed, so that the sediment settles on the bottom of the bowl.
Put 1/4 cup olive oil in a medium to large skillet over medium heat. When hot, add all
of the mushrooms and sprinkle with salt and pepper. Raise the heat to medium-high
and cook, stirring occasionally, until the mushrooms begin to brown, at least 10 minutes.
Add shallot or garlic and stir until the mushrooms are tender, another minute or two.
Turn off the heat.
Cook pasta until tender but not mushy. When it’s almost done, add about 1/2 cup of
the pasta cooking water to the mushrooms (or use the porcini soaking liquid, being
careful to leave the sediment in the bowl), turn the heat to low and reheat gently.
Drain the pasta, reserving a little more of the cooking water.
Toss the pasta and the mushrooms together with the remaining tablespoon of olive
oil; add a little of the pasta cooking water (or porcini liquid) if the dish seems dry.
Taste and adjust the seasoning. Stir in parsley and serve garnished with more parsley.
Makes 4 servings.
Note: Shiitakes are nice here; remove the stems and save them for another use.
Brands may vary by region; substitute a similar product.
