Farfalle with Wild Mushrooms

Makes 2 servings

1 whole head of garlic

4 plum tomatoes

1/4 cup dried porcini (scant 1/2 ounce)

1/2 pound assorted fresh mushrooms such as shiitakes and chanterelles

1/4 cup olive oil

1 large shallot

2 tablespoons Marsala

1/2 pound farfalle

11/2 tablespoon butter

1/2 cup shaved parmesan

6 fresh basil leaves

Preheat the oven to 425°. Cut one inch off the top of

1 whole head of garlic

Set the head on a piece of aluminum foil, cut side up. Pour

1 teaspoon olive oil

over the top of the cut garlic, wrap it in the foil and roast for about an hour. Squeeze the roasted garlic from the skins into a small bowl and mash well. Cover with plastic wrap.

Meanwhile, on a rimmed baking sheet, toss together

4 plum tomatoes, quartered

2 teaspoons olive oil

salt and pepper

Lay the tomato wedges on their sides and roast for 30 minutes or until tender and browned on the bottom. Using a spatula, transfer the tomatoes to a plate.

In a small heatproof bowl, combine

1/4 cup dried porcini (scant 1/2 ounce)

1/2 cup boiling water

Set aside to soften, about 20 minutes. Remove the mushrooms from the liquid and rinse them under running water to remove any grit; reserve the liquid.

In a large frying pan heat

2 tablespoons olive oil

Add in an even layer

1/2 pound assorted fresh mushrooms such as shiitakes (stems removed) and

         chanterelles, halved or quartered depending on their size

Season with salt and pepper. Cook over moderately high heat, without stirring, until deep brown on the bottom, about 4 minutes. Stir the mushrooms and continue to cook, until tender, about 4 minutes longer. Transfer to a plate.

Add to pan

1 tablespoon olive oil

1 large shallot, minced

and cook for about 3 minutes, until the shallots are translucent. Add

2 tablespoons Marsala

Simmer until reduced by half, pour in the reserved mushroom soaking liquid, stopping when you reach the grit at the bottom. Add the porcini and the roasted garlic puree.

Cook

1/2 pound farfalle

in a large pot of boiling salted water until al dente. Meanwhile, rewarm the roasted tomatoes and the mushroom sauce. Add the sauteed fresh mushrooms to the sauce, swirl in

1 tablespoon butter

salt and pepper, to taste

Drain the pasta and toss with

1/2 tablespoon butter

Add the mushroom sauce and toss well. Mound the pasta into two serving bowls and top with the roasted tomato wedges,

1/2 cup shaved parmesan (use a potato peeler)

6 fresh basil leaves, finely shredded

Adapted from Food & Wine magazine

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