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Rosemary and Garlic Mushrooms With Pasta

Photo: Enrique Gili

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Rosemary and Garlic Mushrooms with Pasta

Pan-fried mushrooms sweat first, expelling water and turning a lovely shade of dark brown while cooking, intensifying their flavor.
 
Rosemary and Garlic Mushrooms With Pasta

Ingredients

  • 8 ounces dry pasta, elbow or penne
  • 1 tablespoon olive oil
  • 12 ounces mixed mushrooms, sliced thin: button, cremini, shiitake
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried rosemary
  • Pinch sea salt
  • Pinch ground black pepper
  • 2 ounces dry white wine
  • 1 ounce Parmesan cheese, grated
  • 1 sprig rosemary, optional garnish
Time estimates

Prep time: 10 minutes 

Total time: 30 minutes 

Cooking directions

  1. Cook pasta according to package directions.
  2. In large heavy-bottomed skillet, heat oil over medium-high heat, about 1 minute. Add mushrooms, garlic, rosemary, salt and pepper. Saute mushrooms until almost dry, about 10 minutes. Add wine and cook until liquid is almost gone, 2 to 3 minutes.
  3. Toss with cooked pasta in large bowl. Sprinkle cheese. Plate and serve.

Yield: Serves 2