Wild Mushroom Persillade
|Extra virgin olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Shallots||2 Small, finely chopped|
|Wild mushrooms||1 Pound, sliced (500 Gram)|
|Dried pasta||1 Pound (500 Gram)|
|Parmesan||4 Tablespoon, grated|
|Chopped fresh flat leaf parsley||3 Tablespoon|
|Parmesan cheese||1 Cup (16 tbs), grated|
Heat oil in a large frying pan.
Add garlic and shallots and cook over medium-high heat until fragrant, 1 minute.
Add mushrooms and cook, stirring frequently, until tender and coloured, 10 minutes.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Add pasta with parmesan and parsley to the hot mushrooms.
Toss well to coat, adding reserved water as needed.
Serve immediately with additional parmesan.