Mixed Mushroom Palermitani Pasta

Mixed Mushroom Palermitani Pasta
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Servings: 8
Serving Size: 1½-cup
5-quarts salted water
3-tbsp olive oil
26-oz. assorted wild mushrooms (Crimini, Shiitake, Portobello, etc.),
4-cloves garlic, minced
1-bulb red onion, diced
1-tsp sea salt
2-tbsp sherry cooking wine
2½-tsp fresh thyme, diced
1-lb. linguine pasta
¾-cup reserved liquid from cooked pasta
6-oz. goat cheese
¼-cup hazelnuts, chopped

  1. Bring the salted water to a boil for cooking the pasta.
  2. In the meantime, heat the olive oil in a large skillet placed over mediumhigh heat. Add the mushrooms and sauté for 10 minutes until they brown.
  3. Add the garlic, onions, and salt. Sauté for 4 minutes until the onions are
  4. Pour in the wine, and cook down until the liquid evaporates. Sprinkle with
    thyme, and set aside.
  5. Add the pasta in the boiling water. Cook the pasta in accordance with the
    manufacturer’s specifications until attaining an al dente texture.
  6. Before draining the pasta completely, reserve ¾-cup of the pasta liquid.
  7. Transfer the cooked pasta in a large serving bowl and combine with the
    mushroom mixture, pasta liquid, and goat cheese. Toss gently to combine
    fully until the goat cheese melts completely.
  8. To serve, top the pasta with chopped hazelnuts.
    Nutrition: Calories: 331, Total Fats: 12g, Dietary Fiber: 6g, Carbohydrates:
    45g, Protein: 13g

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