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 :)
- fresh pasta, enough for 4
- 2 medium portabella mushrooms, in 1/4 inch thick slices
- 2 cups cremini mushrooms, capped and quartered (button mushroom works too, go wild with your choice :-)
- 1⁄2 cup of packed fresh basil leaf
- 2 cloves garlic, peeled
- extra virgin olive oil (use the good quality one you've been saving)
- 1⁄2 cup sherry wine or 1⁄2 cup dry white wine
- 1 -2 teaspoon soy sauce
- shredded parmesan cheese
- salt & freshly ground black pepper, to taste
Directions See How It's Made
- 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.