Sat Feb 24
9:00 am-11:30 am
Pasta Ala Funghi
Prep: 5 minutes
Recipe: Approximately 5 minutes
Start a large pot of water to boil (for pasta). In a pan sauté 4 cloves of garlic in ½ cup of extra virgin olive oil over medium heat. Add a pinch of salt and a pinch of crushed red pepper. Before the garlic starts to brown, add a large handful of fresh chopped mushrooms (Shitake or Oyster or both). Lower the heat and cover for the 2-3 minutes it takes to cook your pasta. (NOTE*: for the option of adding a cream sauce do the following: after sautéing the mushrooms, whisk in 1 cup of heavy cream and 1 cup of feta cheese. Stir briefly to melt the cheese and turn off heat).
In a large pot of boiling water, add 1 lb of Trotta’s Porcini pasta and cook for 2 min. Strain well. Place the pasta in a large bowl, add sautéed mushroom mixture, and toss gently. Garnish with fresh parsley. Pour a nice glass of Pinot Grigio and enjoy!
Market Sources: Many recipe ingredients are available at the Market. Many of our farms have garlic and parsley. Demi Olive Oil has extra virgin olive oil, Spice Revolution with sea salt and red pepper flakes, Chaseholm Farm Creamery has Ronnybrook heavy cream, and Ardith Mae Farmstead Goat Cheese has delicious feta. Fresh mushrooms are available from Bulich Mushrooms. And of course Totta’s Pocini Pasta is available from young Gus Trotta every Saturday at the Market.