Drunken Wild Mushroom Pasta

3 tablespoons olive oil
26 oz. assortment of wild mushrooms, sliced (crimini, shitake, oyster, baby bella, whatever you want)
1 red onion, diced
4 garlic cloves, minced
1 teaspoon sea salt
2 tablespoons sherry cooking wine
2½ teaspoons fresh thyme, diced
1 lb. Dreamfields linguine pasta
6 oz. goat cheese
¾ cup reserved pasta cooking liquid
salt to taste
¼ cup hazelnuts, chopped

  1. Bring a large pot of water to a boil.
  2. Heat a large skillet to medium high heat.
  3. Add olive oil and mushrooms. Saute for 7-10 minutes until mushrooms start to brown.
  4. Next add onions, garlic, and season with salt. Saute and stir onions for 3-4 minutes.
  5. Add in sherry cooking wine and cook down until liquid is evaporated. Finish with fresh time and set aside.
  6. Add noodles to pot of boiling water. Cook until al dente (according to package instructions)
  7. Reserve ¾ cup of pasta cooking liquid and drain the rest.
  8. Add the noodles, wild mushroom mixture, goat cheese, and cooking liquid to a large bowl. Toss to mix everything together until goat cheese is completely melted.
  9. Top with chopped hazelnuts!
  10. Serve.

Original Recipes visit: Drunken Wild Mushroom Pasta @ joyfulhealthyeats.com

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