Garlic and Mushroom Pasta

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  • 4 cloves of garlic
  • ¾ lb mushrooms (oysters, shitake or crimini are my favorite)
  • 1 bu kale
  • 1 C dry white wine or hard cider
  • ½ C bread crumbs
  • ¼ C olive oil
  • 1 tsp salt
  • ½ lb dried pasta
  1. In a large frying pan heat the olive oil and toast the bread crumbs and salt until toasty
  2. Allow to cool in a single layer
    Bring a large pot of water to a boil (for the pasta)
  3. Cut or pull the mushrooms into strips
  4. Heat a large glug of olive oil in a frying pan and pan fry the mushrooms (seasoning with salt and pepper) until they are golden brown and crispy. It may be easier to fry in batches if you have a small pan or a lot of mushrooms.
  5. While the mushrooms are frying, smash the garlic and finely chop
  6. Clean the kale and cut into ribbons
  7. When the mushrooms are done frying transfer them to a paper towel lined plate to cool and drain
  8. Begin cooking the pasta according to the package’s directions
  9. In the frying pan heat another glug of oil and fry the garlic until fragrant
  10. Add the kale and white wine and let the wine reduce until syrupy
  11. Add the mushrooms to the kale mixture and then toss with the cooked pasta adding a glug of olive oil and a splash of pasta cooking water if it looks dry
  12. Transfer to a serving platter and top with the toasty breadcrumbs and serve immediately.
  13. A big bowl of grated parmesan or raclette to sprinkle over the top would be nice.

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