Wild Mushroom and Basil Pasta

Contributed by: Sung-Eun Choi


2 eggs worth of fresh pasta

2 medium sized portabello mushrooms, in 1/4 inch thick slices
2 cups of crimini mushrooms, capped and quartered
(any equal amount of other wild mushrooms may be substituted)
1/2 cup of packed fresh basil leaves
2 garlic cloves, peeled
extra virgin olive oil
dry white wine or sherry (about 1/2 cup)
soy sauce (1-2 teaspoons)
shredded parmesan
salt and freshly ground black pepper, to taste

For sauce, heat heavy skillet. Saute garlic cloves in 1-2 tablespoons of olive oil until coated and beginning to brown (about 1 minute). Add mushrooms and sautee until juices begin to emerge. Add wine or sherry (more or less depending on how juicy you want it to be) and soy sauce. Coat mushrooms and cook for another minute or so. Add basil and cook until leaves are slightly wilted. Remove garlic cloves. Add salt and pepper to taste.

Toss cooked noodles with a little bit of olive oil (the amount depends on how juicy your mushroom mix is). Transfer to plates and top with mushrooms and grated parmesan.