Cooler temps are upon us, and nothing ushers in fall like a big plate of DaVero’s earthy Wild Mushroom Pasta. In addition to wines, DaVero Farms & Winery also makes award-winning olive oil, which is essential for finishing this elegant yet hearty dish.
DaVero’s Wild Mushroom Pasta (recipe by Colleen McGlynn)
1½-2 lbs. mixed wild mushrooms (chanterelles, trumpets, morels, oyster are possibilities)
1 lb. dry pappardelle pasta
3 shallots, finely diced
2 garlic cloves, minced
Several sprigs of fresh thyme, leaves picked and chopped
Big handful baby spinach
¼ cup chopped Italian parsley
1 ½ cup chicken or mushroom stock
Some unsalted butter
Heat a large pan and sauté the mushrooms in batches in olive oil until tender.
Bring a large pot of salted water to a boil, and heat the stock in a saucepan.
Drop the pasta in the boiling water. While the pasta is cooking, heat a knob of butter in a skillet and wilt the shallot, garlic and thyme together. Add the mushrooms and stir together. Add about a cup of the stock and heat through. Add salt and pepper and adjust seasoning.
Add the cooked pasta and the spinach to the pan and heat through. Add more stock if it’s too dry, because the pasta will continue to absorb liquid.
Place in heated bowls, dividing the pasta and mushrooms equally. Anoint with DaVero Extra Virgin Olive Oil.