Rotelle Pasta with Wild Mushrooms and Garlic

Servings:

Cooking Time:

Ingredients:

• 4 cups Rotelle uncooked
• ½ cup onion chopped
• 1 clove garlic minced
• ½ cup Shiitake mushrooms chopped
• ½ cup Oyster mushrooms picked clean
• 1/3 cup Portobello mushrooms chopped
• 2 cups chicken stock
• 3 beef Bouillon cubes
• Salt and pepper to taste
• 3 tbsp clarified butter
• ½ cup red wine

Instructions:

• Put a large saucepan over med-high heat with the clarified butter. After the butter is hot, add the onion, garlic, and mushrooms (all) to the pan and sauté till the onions are slightly browned and the mushrooms soften.
• Add the red wine and sauté until most of the wine is absorbed. Add the chicken stock and the bouillon cubes and bring it all to a boil.
• Once the sauce boils, stir in the Rotelle. Let it reduce for 5 minutes. Add the salt and pepper and cover and simmer for 15 minutes.
• When it's all finished, stir in the fresh parsley and serve with a sprig of fresh parsley for garnish.

This dish is versatile and many different things can be added for extra flavor. Adding strips of chicken (sauté before the mushrooms) makes a wonderful dish. Any number of vegetables that go well with mushrooms can be added: tomatoes, scallions, shallots, squash, peppers, etc. Any types of mushrooms may also be substituted as you see fit.