Mushroom Pasta Sauce
“With sauce, it’s all about the beauty of simplicity. These three recipes are inspired by our annual staff trips to Italy—which began in 1995. We return with a deeper understanding of tradition and stories from the source that come to life in beautiful recipes like these.”—chef Darrel Truett, Barolo Grill
Ingredients
- 2 c. seasonal mushrooms
- ¼ c. olive oil
- 1 tsp. garlic (chopped)
- 1 tsp. shallot (chopped)
- 1 tsp. thyme (chopped )
- ½ c. pasta water (water strained from the pot you cook the pasta in)
- pasta (your choice of noodles)
- ¼ c. butter
- ¼ c. Parmigiano cheese
- salt (to taste)
- pepper (to taste)
Directions
- Sauté 2 c. seasonal mushrooms and ¼ c. olive oil.
- When mushrooms start to get color, add 1 tsp. chopped garlic, 1 tsp. chopped shallot, and 1 tsp. chopped thyme.
- Deglaze pan with ½ c. pasta water (water strained from the pot you cook the pasta in).
- Add your choice of pasta noodle, ¼ c. butter, and ¼ c. Parmigiano cheese.
- Salt and pepper to taste.
- Toss pasta in sauce until you reach desired thickness. You can always add more pasta water if sauce gets too thick.