I adore the variety of wild mushrooms available this time of year! Whether at the Farmer’s Market, specialty grocer, or in your CSA box, wild mushrooms like chanterelles, porcinis, and morels have a limited season and should be harvested and enjoyed the minute you get your hands on them. With some hearty, bright orange-hued chanterelles on hand from our lovely CSA, I paired these (along with some sliced creminis) with garlic, leeks and some fresh rosemary. (Not to mention a splash of both dry Marsala wine and white wine, butter, and a touch of olive oil…) The woodsy nature of the rosemary is the perfect flavor pairing for the umami-ness of the mushrooms, the tender pasta and the fragrant wines. And for that creamy touch, cubes of French brie cheese and a touch of grated Pecorino Romano for a salty bite.
(To view this recipe, click on the blue title of the blog post above*)
Wild Mushroom Pasta with Leeks & Brie
Ingredients:
- 1 lb. fettuccine (preferably whole wheat)
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 3 garlic cloves, thinly sliced
- 2 leeks, stem end removed and stalks removed; light green and white portions thinly sliced
- salt and pepper
- 1 1/2 Tablespoons fresh rosemary, chopped
- 8 oz. wild mushrooms, cleaned and halved if large
- 1/4 cup dry Marsala wine
- 1/4 cup dry white wine
- 1/4 cup grated Parmesan or Pecorino cheese
- Brie cheese, cut into cubes
Directions:
- Cook the pasta according to package directions, to al dente. Drain, but save 1 cup of pasta water.
- In the meantime, melt the butter along with the olive oil, over medium-low heat along with the garlic, leeks and fresh rosemary. Season with 1/2 teaspoon of salt and a big grinding of black pepper. Cook for 5 minutes, stirring often with a wooden spoon.
- Next, add in the mushrooms and continue cooking for an additional 5-7 minutes, or until the mushrooms have lost most of their liquid. Add in both wines and reduce the heat to low. Cook the mixture for another 10 minutes.
- Toss the mushroom-leek mixture together with the cooked pasta and 1/4 – 1/2 cup of pasta water. (depending on how loose you want the sauce to be*) Toss together with both cheeses. Taste and adjust seasonings if necessary.
Tagged: Brie cheese, chanterelle mushrooms, cremini mushrooms, fettuccine, fresh rosemary, garlic, leeks, marsala wine, mushroom pasta, mushrooms, triple-cream cheese, white wine, wild mushroom pasta, wild mushrooms
Yum. Love the thought of brie in pasta…
Brie in anything is an utter delight…
This is really lovely especially with any leftovers; the brie melts beautifully right into the warm pasta….