Porcini pasta with Wild Mushrooms

Serves 8-10 (with salad and bread)

Submitted by Jane Kendall as Committee Entree

MKL Cooking Contest, April 14, 2007

· Get porcini pasta (if you remember the pasta is actually in the shape of the porcini mushroom, and it held its shape really well.)in a good Italian gourmet shop. (I got it at the Chelsea Market, NYC)

· Cook until al dente.

· In the meantime, actually a bit before, clean and chop up a selection of "wild mushrooms". I used oyster mushrooms (1/2 lb.), 4 portabella mushrooms chopped fine, and cremini mushrooms (1/2 lb.) Determine the amount of mushrooms based on whether you use one package or two. I used two.There is lots of latitude in the amount and kind used (but mix them up for good rich flavor).

· Sauté mushrooms in a good extra-virgin olive oil with freshly and finely chopped garlic cloves (about 5-6). Sprinkle with a bit of lemon juice. (two Tablespoons) Cook at a moderately high heat to cook off the moisture.

· Combine the cooked pasta and mushrooms, and add more olive oil, until the mixture appears moist.

· Also add a bunch of chopped fresh parsley that has been washed and dried.

· I also threw in a little more uncooked chopped garlic.

· Just before serving, add a liberal amount of freshly ground parmesan cheese to taste.

· Mangia, mangia.

The brand of the pasta I used is: Pastificio F.LLI Setaro, imported by Misono Food Ltd. Tel: 212-633-9090. The pasta was funghi porcini.