Angelo Garro loves good food. He is a master forager, a skilled hunter, and a fabulous cook.
Every autumn, he searches the countryside around his home in California for mushrooms, visiting his favorite secret patches to see what potential deliciousness has pushed up overnight, chanterelles, morels, porcini, you name it. This is his recipe for cooking up his wonderful finds. It works with any type of mushroom, and is as delicious to eat as it is simple to make. It makes a perfect topping for pasta, or side dish for 4. Buon appettito!
1. Bring a large pot of water to the boil. Add 2 teaspoons of salt, and leave simmering until you need it.
2. Heat the olive oil over a medium high flame in a heavy skillet. Add the garlic and onion to the pan and cook until the onion is softened and translucent, about 3 -5 minutes.
3. Put the pasta on to cook as directed on the packet (see Ann’s Tips)
4. Add the sliced mushrooms, sprinkle with a little salt and saute until they give up their moisture, about 5 minutes.
5. Add the white wine and cook another 5 minutes until the wine has become syrupy. Taste for seasoning. Sprinkle with parsley, toss with the fettuccine and serve.
Ann’s Tips and Tricks
If you are using fresh pasta, it can be al dente with as little as 2 minutes cooking. Start cooking it before you start step 5 for everything to be ready at the same time.
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