The key to this recipe is in the sauté, which releases all of the earthy flavors and texture of wild mushrooms. Combined with fresh pesto, this makes for one memorable pasta dish.
1 tablespoon + 1 teaspoon butter, divided
1½ to 2 ounces sliced
assorted wild mushrooms*
1 teaspoon minced garlic
1 teaspoon minced shallots
2 to 3 tablespoons basil pesto
Dash of cream
8 ounces cooked penne pasta
Fresh basil, chopped
Parmesan cheese, grated
* Use 3 to 5 mushroom varieties, but avoid delicate, soft mushrooms, such as enoki or chanterelles. Use combination of crimini portobello, morel, button and shiitake.
Heat butter in saute pan and add mushrooms, sauteing until mushrooms release their juices. Add garlic, shallots and pesto and heat through. Add just enough cream to bind the ingredients, then add butter to finish the sauce.
Toss with pasta and garnish with basil and Parmesan.