Wild Mushroom and Basil Pasta

READY IN: 25mins
Recipe by Izzy Knight

A really easy, fast, and addictive pasta inspired by Bergy's Mushroom Pasta for 2. Go wild with your ingredients; the result is best when the basil is right out of your herb garden!

Top Review by Elainia

The only reason I am giving it a 3 is the soy flavor was too much. Tasted before I put it in then after and I guess I just didn't like it as much after. I ended up straining the mushrooms out of the sauce and serving with buttered noodles. However, I didn't have and couldn't find cremini's so used baby bellas and I know the flavor isn't as strong so that could be why?? Next time I will try this with the sherry wine and see if that holds up better to the soy than the dry white did. Thanks for sharing :)

Ingredients Nutrition

Directions

  1. For sauce, heat heavy skillet.
  2. Saute garlic cloves in 1-2 tablespoons of olive oil until coated and beginning to brown (about 1 minute).
  3. Add mushrooms and sautee until juices begin to emerge.
  4. Add wine or sherry (more or less depending on how juicy you want it to be) and soy sauce.
  5. Coat mushrooms and cook for another minute or so.
  6. Add basil and cook until leaves are slightly wilted.
  7. Remove garlic cloves.
  8. Add salt and pepper to taste.
  9. Toss cooked noodles with a little bit of olive oil (the amount depends on how juicy your mushroom mix is).
  10. Transfer to plates and top with mushrooms and grated parmesan.

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