Pasta With Wild Mushroom Persillade

Name: Pasta With Wild Mushroom Persillade
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 2 garlic cloves, finely chopped; 2 shallots, finely chopped; 1 lb wild mushroom, sliced (fresh porcini, chanterelles, Portobello, or crimini); salt; fresh ground black pepper; 1 lb fettuccine (may use spaghetti or tagliatelle); 1/4 cup freshly grated parmesan cheese, plus more for topping; 3 tablespoons finely chopped fresh flat-leaf parsley

Submitted by ratherbeswimmin

"In 'Pasta' by Eric Treuille and Anna Del Conte"

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Ready In:: 1hr
Ingredients:: 9
Serves:: 4

ingredients

2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 lb wild mushroom, sliced (fresh porcini, chanterelles, Portobello, or crimini)
salt
fresh ground black pepper
1 lb fettuccine (may use spaghetti or tagliatelle)
¹⁄₄ cup freshly grated parmesan cheese, plus more for topping
3 tablespoons finely chopped fresh flat-leaf parsley

directions

Heat oil in a large skillet; add in garlic and shallots; cook over med-high heat until fragrant, about 1 minute.
Add in mushrooms; cook, stirring often, until tender and colored, 10 minutes.
Add in salt and pepper to taste.
Meanwhile, cook pasta in a big pot of salted water, until al dente.
Drain pasta, reserving 1/2 cup pasta water.
Add pasta with Parmesan cheese and parsley to the hot mushrooms.
Toss well to coat, adding reserved water as needed.
Serve immediately with additional Parmesan.