You really can’t go wrong with a hearty mushroom ragu over your favorite pasta. A lovely vegetarian main course or a nice side dish to any Italian menu, the ragu is as easy as ever: simply olive oil, garlic, a mixture of mushrooms, white wine, and fresh sage for a nice earthy taste. Finished off with a drizzle of truffle oil and generous grating of Pecorino cheese, this pasta dish is a real winner.
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Orecchiette with Wild Mushrooms & Sage
Ingredients:
- 8 oz. dried orecchiette pasta, cooked to al dente
- 2 Tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 4 oz. mixed mushrooms
- salt and pepper
- 1/2 cup dry white wine
- 1 Tablespoon chopped fresh sage
- Garnishes: truffle oil, grated Pecorino cheese
Directions:
- In a large straight-sided skillet, heat the olive oil over medium heat. Add in the garlic and mushrooms, and season with 1/2 teaspoon of salt and big grinding of pepper. Saute for 2 minutes, add in the chopped sage and saute another 2 minutes. Reduce the heat to low and add in the white wine. Cook for an additional 1 minute, or until half of the wine has evaporated.
- Toss the mushroom ragu with the cooked pasta. Finish it off with a drizzle of truffle oil and a big grating of cheese.
Tagged: fresh sage, garlic, mushroom pasta, mushroom saute, mushrooms, pasta, pecorino cheese, sage, truffle oil, vegetarian, white wine, wild mushrooms
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