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Pasta with Wild Mushrooms

Pasta with Wild Mushrooms and Broccoli Rabe

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Servings

4 Servings

Ingredients

  • 1 pound orecchiette or fusilli pasta
  • 1/3 cup olive oil
  • 12 garlic cloves thinly sliced
  • 1/2 teaspoon hot red pepper flakes or more to taste
  • 1 1/2 pound wild mushrooms cut into 1/4-inch thick slices shiitake, baby bella, pleurotte, chanterelle, as available
  • 1 pound broccoli rabe well rinsed and coarsely chopped
  • 1 teaspoon dried oregano
  • 1/2 cup water
  • 1/3 cup soy sauce
  • 2 tablespoon fresh oregano rough chopped
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes.
  • Meanwhile, make the sauce. Combine the oil, garlic, and red pepper flakes, in a large skillet. Cook over low heat, stirring often, just until the garlic begins to brown, about 3 minutes. Add the mushrooms and increase the heat to medium. Cook until the mushrooms exude their juices, about 12 – 15 minutes more. Stir in the broccoli rabe and dry oregano. Add water and soy sauce; cover partially with the lid. Cook, stirring occasionally, until the broccoli rabe is barely tender, about 5 minutes. Stir in the fresh oregano and season with salt and pepper. Keep warm.
  • Drain the pasta and return to the pot. Add the mushrooms and broccoli rabe and mix well. Serve hot.
  • Dairy Variation: Serve the pasta with lots of freshly grated Parmesan cheese.